Electrolyzed Water as a Potential Agent for Controlling Postharvest Decay of Fruits and Vegetables-Reference-Cited by-同舟云学术

Electrolyzed Water as a Potential Agent for Controlling Postharvest Decay of Fruits and Vegetables

Published:2020-12-16 Issue: Volume: Page:181-202
ISSN:2512-160X
Container-title:Postharvest Pathology
language:
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Author:

Ippolito Antonio,Mincuzzi Annamaria,Surano Antony,Youssef Khamis,Sanzani Simona Marianna

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-56530-5_12

Reference116 articles.

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2. Albrich JM, Gilbaugh JH, Callahan KB et al (1986) Effects of the putritive neutrophil– generated toxin, hypochlorous acid, on membrane permeability and transport systems of Escherichia coli. J Clin Invest 78:177–184

3. Al-Haq MI, Gómez-López VM (2012) Electrolyzed oxidizing water. In: Gómez-López VM (ed) Decontamination of fresh and minimally processed produce, 1st edn. Wiley-Blackwell, Hoboken, pp 135–164

4. Al-Haq MI, Seo Y, Oshita S et al (2001) Fungicidal effectiveness of electrolyzed oxidizing water on post harvest brown rot of peach. Hortic Sci 36:1310–1314

5. Al-Haq MI, Seo Y, Oshita S et al (2002) Disinfection effects of electrolyzed oxidizing water on suppressing fruit rot of pear caused by Botryosphaeria berengeriana. Food Res Int 35:657–664

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