Effect of Ozone on Fruit Quality and Fungicide Residue Degradation in Apples during Cold Storage-Reference-Cited by-同舟云学术

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Effect of Ozone on Fruit Quality and Fungicide Residue Degradation in Apples during Cold Storage

Published:2018-05-11 Issue:6 Volume:40 Page:482-486
ISSN:0191-9512
Container-title:Ozone: Science & Engineering
language:en
Short-container-title:Ozone: Science & Engineering

Author:

Antos Piotr¹,Piechowicz Bartosz²,Gorzelany Józef³,Matłok Natalia³,Migut Dagmara³,Józefczyk Radosław¹,Balawejder Maciej¹

Affiliation:

1. Chair of Food Chemistry and Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland

2. Campus branch, Faculty of Biotechnology, University of Rzeszów, Kolbuszowa, Poland

3. Department of Engineering in Agricultural Food Production, University of Rzeszów, Rzeszów, Poland

Publisher

Informa UK Limited

Subject

Environmental Chemistry,Environmental Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/01919512.2018.1471389

Reference18 articles.

1. Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica sv. Typhimurium populations on fresh-cut bell pepper using gaseous ozone

2. Balawejder, M., B. Chwaszcz, P. Antos, and R. Józefczyk 2015. “Extending Durability of Raspberry under Non-Refrigeration Conditions Using Atmospheric Ozone, Comprises Placing Raspberries under Atmosphere of Mixture of Air and Ozone for a Specified Time, and Repeating This Procedure.” Patent Application: PL407854-A1.

3. Method for Reduction of Pesticide Residue Levels in Raspberry and Blackcurrant Based on Utilization of Ozone

4. The use of ozone to extend the shelf-life and maintain quality of fresh produce

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Scaling up gaseous chlorine dioxide (ClO2) treatment in the cold storage of fresh apples;Postharvest Biology and Technology;2024-11

2. Novel E-Peroxone Process with Tandem Flow-Through Configuration: In Situ O₂ Supplement and Efficient Ozone Utilization;ACS ES&T Water;2024-07-29

3. Current development in ozone-based food preservation;Food Packaging and Preservation;2024

4. Modification of the Intensity of Compounds Biosynthesis in the Petioles of Rhubarb (Rheum rhaponticum L.) Induced by the Ozonation Process;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-12-01

5. A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables;Systems Microbiology and Biomanufacturing;2023-11-13

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