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 Staff Zu Site Abstract In Staff Site
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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