Amphiphilic chitosan/carboxymethyl gellan gum composite films enriched with mustard essential oil for mango preservation.

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第一作者： Ziming,Yang

第一单位： Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China.

作者： Ziming,Yang ^[1] ; Chen,Guan ^[2] ; Chuang,Zhou ^[3] ; Qingyan,Pan ^[2] ; Zuyu,He ^[1] ; Chao,Wang ^[1] ; Yunhao,Liu ^[1] ; Shuhui,Song ^[1] ; Lijuan,Yu ^[4] ; Yunhui,Qu ^[4] ; Puwang,Li ^[5]

作者单位： Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China. ^[1] Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China. ^[2] Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China. Electronic address: zhouchuang0802@163.com. ^[3] Agricultural Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, PR China. ^[4] Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, PR China. Electronic address: puwangli@163.com. ^[5]

关键词 Amphiphilic chitosan Carboxymethyl gellan gum Composite films Fruit preservation Mustard essential oil