Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers-Reference-Cited by-同舟云学术

Evaluation of calcium hydroxide, calcium hypochlorite, peracetic acid, and potassium bicarbonate as citrus fruit sanitizers

Published:2021-06-26 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Dilarri Guilherme^ORCID,Zamuner Caio Felipe Cavicchia,Bacci Mauricio,Ferreira Henrique^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05185-3.pdf

Reference39 articles.

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3. Behlau F, Fonseca AE, Belasque J Jr (2016) A comprehensive analysis of the Asiatic citrus canker eradication programme in Sao Paulo state, Brazil, from 1999 to 2009. Plant Pathol 65:1390–1399

4. Beltrame CA, Kubiak GB, Lerin LA, Rottava I, Mossi AJ, Oliveira D, Cansian RL, Treichel H, Toniazzo G (2012) Influence of different sanitizers on food contaminant bacteria: effect of exposure temperature, contact time, and product concentration. Food Sci Technol 32:228–232. https://doi.org/10.1590/S0101-20612012005000046

5. Bock CH, Graham JH, Gottwald TR, Cook AZ, Parker PE (2010) Wind Speed Effects on the Quantity of Xanthomonas citri subsp. citri Dispersed Downwind from Canopies of Grapefruit Trees Infected with Citrus Canker. Plant Dis 94:725–736. https://doi.org/10.1094/PDIS-94-6-0725

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