Postharvest dip treatment with a natural lysophospholipid plus soy lecithin extended the shelf life of banana fruit
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- 作者：Zienab F.R. Ahmeda ; b ; zinabriad@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Jiwan P. Paltab ; jppalta@wisc.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Lysophosphatidylethanolamine ; Shelf life ; Fruit firmness ; Membrane ion leakage ; Ethylene production ; Senescence ; Membrane lipids ; Phospholipids ; Banana
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：113
- 期：Complete
- 页码：58-65
- 全文大小：1673 K
文摘
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A post harvest dip in a natural lipid improved shelf life of banana fruit by 3 d.
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Lipid dispersed in lecithin improved the effectiveness of the dip on shelf life.
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Treatment had no observable negative effect on ripening and marketability.
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Lipid preserved membrane health and reduced fruit softening during storage.