Physiological effects of hot water dipping, chitosan coating and gibberellic acid on shelf-life and quality assurance of sugar snap peas (Pisum sativum L. var. macrocarpon)

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Abdelaleim Ismail Ibrahim ElSayed
Journal: Food Packaging and Shelf Life elsevier Volume:
Keywords : Physiological effects , , water dipping, chitosan coating    
Abstract:
The effects of chitosan coating (CC), gibberellic acid (GA3), and hot water dipping (HWD) to improve quality and extend shelf-life of chilled pea by reducing chilling injury and postharvest decay were evaluated. Pea pods were subjected to t
    
     
 
       

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