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Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

机译：壳聚糖复合涂料和橄榄油藻酸盐乳液，增强新鲜无花果的采后质量和保质期（榕树Co.CV。'Pingo de Mel'）

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Tiago M. Vieira; Margarida Moldão-Martins; Vítor D. Alves;
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年度 2021
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1. Composite coating of alginate-olive oil enriched with antioxidants enhances postharvest quality and shelf life of Ber fruit (Ziziphus mauritiana Lamk. Var. Gola) [J] . Rao T. V. Ramana, Baraiya Nilanjana S., Vyas Pinal B., Journal of Food Science and Technology . 2016,第1期

机译：富含抗氧化剂的藻酸盐-橄榄油复合涂层可提高Ber水果（Ziziphus mauritiana Lamk。Var。Gola）的采后质量和保质期。
2. Improvement of the Quality and the Shelf Life of Figs (Ficus carica) Using an Alginate-Chitosan Edible Film [J] . Reyes-Avalos M. C., Femenia A., Minjares-Fuentes R., Food and bioprocess technology . 2016,第12期

机译：使用藻酸盐-壳聚糖可食用膜改善无花果（无花果）的质量和保质期
3. Effect of chitosan coating combined with thymol essential oil on physicochemical and qualitative properties of fresh fig (Ficus carica L.) fruit during cold storage [J] . Mansoureh Saki, Babak ValizadehKaji, Ahmadreza Abbasifar Journal of Food Measurement and Characterization . 2019,第2期

机译：壳聚糖涂层结合静脉胶质精油对冷藏期间新鲜无花果（Ficus Carica L.）果实的物理化学和定性特性的影响
4. Effects of edible chitosan- linseed mucilage coating on quality and shelf life of fresh-cut strawberry [C] . Laura Eugenia Pérez Cabrera, Gloria Cristina Díaz Narváez, Alberto Tecante Coronel, International congress on engineering and food . 2011

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5. Fruit Skin Side Cracking and Ostiole-end Splitting Shorten the Postharvest Life in Fresh Figs (Ficus carica L.), but are Reduced by Deficit Irrigation. [D] . Kong, Michelle. 2013

机译：果皮侧裂和油O果端裂缩短了新鲜无花果（无花果）的采后寿命，但因亏缺灌溉而减少。
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机译：富含抗氧化剂的藻酸盐-橄榄油复合涂层可提高Ber水果（Ziziphus mauritiana Lamk。Var。Gola）的采后质量和保质期。
7. Effects of Shade Net Colors on Mineral Elements and Postharvest Shelf Life and Quality of Fresh Fig (Ficus carica L.) under Rain-Fed Condition [O] . Ali Jokar, Hamid Zare, Abdolrasool Zakerin, 2021

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Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

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