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• W2981082511 abstract "Pickering emulsion coating (CNCP-CH) composed of oleic acid (OA, 1, 2, and 3%, w/w), cellulose nanocrystal (CNC, 0.1, 0.3, and 0.5%, w/w), and 2% chitosan (CH) was optimized for high emulsion stability. It was found that OA concentration played significant role on emulsion stability. Increasing OA from 1 to 3% reduced emulsion stability ~43%, indicated by the thickness of separated cream layer in the emulsion. ‘Bartlett’ pears (Pyrus communis L.) coated by CNCP-CH containing 1% OA showed significantly reduced ethylene production than that coated with 2% and 3% OA at 1-month of accelerated cold storage at 1.7 °C. The superficial scald on pear peels was only observed on fruit coated by CNCP-CH with 3% OA, but not that with 1% or 2% OA. Therefore, CNCP-CH coating with 1% OA, 0.1% CNC, and 2% CH was suggested for delaying ripening and superficial scald of ‘Bartlett’ pears during the long-term cold storage." @default.
• W2981082511 created "2019-10-25" @default.
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• W2981082511 date "2020-03-01" @default.
• W2981082511 modified "2023-10-16" @default.
• W2981082511 title "Mechanisms and performance of cellulose nanocrystals Pickering emulsion chitosan coatings for reducing ethylene production and physiological disorders in postharvest ‘Bartlett’ pears (Pyrus communis L.) during cold storage" @default.
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• W2981082511 doi "https://doi.org/10.1016/j.foodchem.2019.125693" @default.
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