Effects of Ozonated Water on Microbial Growth, Quality Retention and Pesticide Residue Removal of Fresh-cut Onions-Reference-Cited by-同舟云学术

Effects of Ozonated Water on Microbial Growth, Quality Retention and Pesticide Residue Removal of Fresh-cut Onions

Published:2019-10-18 Issue:5 Volume:42 Page:399-407
ISSN:0191-9512
Container-title:Ozone: Science & Engineering
language:en
Short-container-title:Ozone: Science & Engineering

Author:

Chen Chen¹,Liu Chenghui¹,Jiang Aili¹,Zhao Qiqi¹,Liu Sisi¹,Hu Wenzhong¹

Affiliation:

1. Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China

Funder

The National Natural Science Foundation of China

‘Thirteenth Five-Year Plan’ for National key research and development program

High-level Personnel Innovation and Entrepreneurship Program in Dalian City

Publisher

Informa UK Limited

Subject

Environmental Chemistry,Environmental Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/01919512.2019.1680527

Reference41 articles.

1. Quality of tomato slices disinfected with ozonated water

2. High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?

3. Determination of ozone in water by the indigo method

4. Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life

5. Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce

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