Effect of calcium-alginate and essential oil on Colletotrichum acutatum and the shelf life of the grape

Lieu My Dong; Nguyen Thi Truc Quyen; Le Thi Thu Thao; Tran Thi Thu Thao; Cu Thi Ngoc Quyen; Dang Thi Kim Thuy

doi:10.15625/2525-2518/57/6/13013

Effect of calcium-alginate and essential oil on Colletotrichum acutatum and the shelf life of the grape

Lieu My Dong, Nguyen Thi Truc Quyen, Le Thi Thu Thao, Tran Thi Thu Thao, Cu Thi Ngoc Quyen, Dang Thi Kim Thuy

Author affiliations

Authors

Lieu My Dong Faculty of Food Science and Technology, University of Food Industry, 140 Le Trong Tan, Ho Chi Minh City, Viet Nam
Nguyen Thi Truc Quyen Faculty of Food Science and Technology, University of Food Industry, 140 Le Trong Tan, Ho Chi Minh City, Viet Nam
Le Thi Thu Thao Faculty of Food Science and Technology, University of Food Industry, 140 Le Trong Tan, Ho Chi Minh City, Viet Nam
Tran Thi Thu Thao Faculty of Food Science and Technology, University of Food Industry, 140 Le Trong Tan, Ho Chi Minh City, Viet Nam
Cu Thi Ngoc Quyen Faculty of Food Science and Technology, University of Food Industry, 140 Le Trong Tan, Ho Chi Minh City, Viet Nam
Dang Thi Kim Thuy Institute of Tropical Biology, 9/621 Ha Noi highway, Ho Chi Minh City, Viet Nam

DOI:

https://doi.org/10.15625/2525-2518/57/6/13013

Keywords:

Colletotrichum acutatum, Ca-alginate, antimicrobial activity, cinnamon oil, holy basil oil, peppermint oil

Abstract

The purpose

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Published

20-11-2019

How to Cite

[1]

L. M. Dong, N. T. T. Quyen, L. T. T. Thao, T. T. T. Thao, C. T. N. Quyen, and D. T. Kim Thuy, “Effect of calcium-alginate and essential oil on Colletotrichum acutatum and the shelf life of the grape”, Vietnam J. Sci. Technol., vol. 57, no. 6, pp. 657–664, Nov. 2019.

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Issue

Vol. 57 No. 6 (2019)

Section

Natural Products

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