{"title":"用从紫胶中提取的萜类低聚物开发的配方延长梨的贮藏寿命","authors":"Anjali Bishnoi, H. M. Chawla","doi":"10.1145/2909067.2909086","DOIUrl":null,"url":null,"abstract":"A novel edible coating formulation developed from a terpenoidal oligomer P-104 has been used as postharvest treatment to maintain pear quality. The changes in weight, color, texture, pH, total soluble solids and microbial populations of coated and uncoated pears with storage time were measured at regular intervals throughout the storage period to evaluate the effect of coating on fruit quality. Coated pears showed significant decrease in water loss, total color change, firmness, pH and microbial populations resulting the increase in shelf life of coated pears upto 15 days at room temperature in the month of August (35±2 °C).","PeriodicalId":371590,"journal":{"name":"Women In Research","volume":"27 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Extending Storage Life of Pears Using a Formulation Developed from a Terpenoidal Oligomer from Lac\",\"authors\":\"Anjali Bishnoi, H. M. Chawla\",\"doi\":\"10.1145/2909067.2909086\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A novel edible coating formulation developed from a terpenoidal oligomer P-104 has been used as postharvest treatment to maintain pear quality. The changes in weight, color, texture, pH, total soluble solids and microbial populations of coated and uncoated pears with storage time were measured at regular intervals throughout the storage period to evaluate the effect of coating on fruit quality. Coated pears showed significant decrease in water loss, total color change, firmness, pH and microbial populations resulting the increase in shelf life of coated pears upto 15 days at room temperature in the month of August (35±2 °C).\",\"PeriodicalId\":371590,\"journal\":{\"name\":\"Women In Research\",\"volume\":\"27 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-03-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Women In Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1145/2909067.2909086\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Women In Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1145/2909067.2909086","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Extending Storage Life of Pears Using a Formulation Developed from a Terpenoidal Oligomer from Lac
A novel edible coating formulation developed from a terpenoidal oligomer P-104 has been used as postharvest treatment to maintain pear quality. The changes in weight, color, texture, pH, total soluble solids and microbial populations of coated and uncoated pears with storage time were measured at regular intervals throughout the storage period to evaluate the effect of coating on fruit quality. Coated pears showed significant decrease in water loss, total color change, firmness, pH and microbial populations resulting the increase in shelf life of coated pears upto 15 days at room temperature in the month of August (35±2 °C).
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