اثرپوشش‌های برپایۀ پکتین-کربوکسی متیل سلولز حاوی مواد ضد قهوه‌ای شدن بر برخی خواص فیزیکی‌شیمایی برش‌های تازه سیب واریتۀ رد دلیشز

Anal AK, Tobiassen A, Flanagan J and Singh H, 2008. Preparation and characterization of nanoparticles formed by chitosan–caseinate interactions. Colloids and Surfaces B: Biointerfaces 64: 104–110.

Bai J, Hagenmaier R, Baldwin E, 2003. Formulation of zein coatings for apples. Postharvest Biology and Technology 28: 381-390.

Bai J, Alleyne V, 2003. Coating selection for ‘Delicious’ and other apples, Postharvest Biology and Technology 28: 259-268.

Ghanbarzadeh B. 2009, Biodegradable and edible Biopolymers in food and pharmaceutical packaging, Amir Kabir Publications.

Haiping Q, Hu W, Jiang A, Li Y, 2011. Extending shelf-life of fresh-cut ‘Fuji’ apples with chitosan-coatings, Innovative Food Science and Emerging Technologies 12: 62–66.

Lee J Y, Park H J, Lee C Y, Choi W Y, 2003. Extending shelf-life of minimally processed apples with edible coatings and antibrowning agents, LWT- Food Science and Technology 36: 323–329.

Magire K M, Banks N H, Alxander L, Gardon I L, 2000. Harvest date, cultivar, orchard, and tree effects on water vapor permeance in apples, Journal of American Society of Horticulture Science 125: 100-104.

Maftoonazad N, Ramaswamy H S, 2005. Postharvest shelf-life extension of avocados using methyl Cellulosebased coating, LWT-Food Science and Technology 38: 617–624.

Olivas G I, Mattinson D S, Barbosa G V, 2007. Alginate coatings for preservation of minimally processed ‘Gala’ apples. Postharvest Biology and Technology 45: 89–96.

Parvaneh V,1992. Chemical analysis and quality control, Tehran University, Tehran university Publications.  

Perez-Gago M B, Serra M, Del Rio M A, 2006. Color change of   fresh-cut apples coated with whey protein concentrate-based edible coatings, Postharvest Biology and Technology 39: 84–92.

Ponting J D, Jackson R, Watters G, 1971. Refrigerated apple slices: Effects of pH, sulphites and calcium on texture, Journal of Food Science 36: 349–350.

Rahemi M, 2003. Postharvest Physiology, An introduction to the physiology and handling of fruit, vegetables and ornamental plants, Shiraz university, Publication Center.

Raybaudi-Massilia R M, Rojas-Grau M A, Mosqueda-Melgar J, Martın-Belloso O, 2008. Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples, Journal of Food Protection 71: 1150–1161.

Rojas-Grau M A, Soliva-Fortuny R, Martin-Belloso O, 2009. Edible coatings to incorporate active ingredients to fresh-cut fruits, Food Science and Technology 20: 438-447.

Rojas-Grau M A, Raybaudi-Massilia R M, Soliva-Fortuny R C, 2007. Apple puree-alginate edible coating as carrier of antimicrobial agents to prolong shelf-life of fresh-cut apples, Postharvest Biology and Technology 45: 254–264.