Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus </i>Schreber)

Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (<i>Rubus sanctus </i>Schreber)

Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fru...

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Bibliographic Details
Main Authors:	Shirin Rahmanzadeh Ishkeh, Habib Shirzad, Mohammad Reza Asghari, Abolfazl Alirezalu, Mirian Pateiro, José M. Lorenzo
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Applied Sciences
Subjects:	edible coating nanoemulsion guaiacol peroxidase shelf life anthocyanins phenylalanine ammonia-lyase
Online Access:	https://www.mdpi.com/2076-3417/11/5/2224

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