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Chitosan coating effects on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin

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dc.contributor.authorKo, Jung A.-
dc.contributor.authorKim, Ki Myong-
dc.contributor.authorLee, Jin Sil-
dc.contributor.authorPark, Hyun Jin-
dc.date.accessioned2021-09-09T05:48:24Z-
dc.date.available2021-09-09T05:48:24Z-
dc.date.created2021-06-10-
dc.date.issued2008-08-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/122980-
dc.description.abstractEffects of chitosan coating on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p < 0.05) in 'Fuji' apple and 'Satsuma' mandarin compared to uncoated and other coating materials. Chitosan coating on 'Fuji' apple showed the highest CO, and the lowest 02 concentration in the internal gas composition at 5 degrees C but showed no differences compared to other coating materials at 20 degrees C. 'Satsuma' mandarin showed significantly high CO2 concentration in chitosan coating at 20 degrees C but there were not significant differences among coating materials in CO2 and O-2 composition at 5 degrees C.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.subjectSTORAGE LIFE-
dc.subjectSHELF-LIFE-
dc.subjectSUCROSE POLYESTER-
dc.subjectEDIBLE COATINGS-
dc.subjectQUALITY-
dc.subjectFRUIT-
dc.subjectTOMATOES-
dc.subjectVEGETABLES-
dc.subjectEXTEND-
dc.subjectFLAVOR-
dc.titleChitosan coating effects on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin-
dc.typeArticle-
dc.contributor.affiliatedAuthorKo, Jung A.-
dc.contributor.affiliatedAuthorPark, Hyun Jin-
dc.identifier.scopusid2-s2.0-56349130844-
dc.identifier.wosid000258870200034-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.4, pp.865 - 869-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume17-
dc.citation.number4-
dc.citation.startPage865-
dc.citation.endPage869-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.identifier.kciidART001272009-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusSTORAGE LIFE-
dc.subject.keywordPlusSHELF-LIFE-
dc.subject.keywordPlusSUCROSE POLYESTER-
dc.subject.keywordPlusEDIBLE COATINGS-
dc.subject.keywordPlusQUALITY-
dc.subject.keywordPlusFRUIT-
dc.subject.keywordPlusTOMATOES-
dc.subject.keywordPlusVEGETABLES-
dc.subject.keywordPlusEXTEND-
dc.subject.keywordPlusFLAVOR-
dc.subject.keywordAuthoredible coating-
dc.subject.keywordAuthorchitosan-
dc.subject.keywordAuthor&apos-
dc.subject.keywordAuthorFuji&apos-
dc.subject.keywordAuthorapple-
dc.subject.keywordAuthor&apos-
dc.subject.keywordAuthorSatsuma&apos-
dc.subject.keywordAuthormandarin-
dc.subject.keywordAuthorrespiration-
dc.subject.keywordAuthorinternal gas composition-
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