Non-thermal Treatment of Postharvest Strawberry and Establishment of Its Optimal Freezing Condition
Author:
Affiliation:
1. Department of Food Science and Technology, Chungnam National University
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksabc/JAKO201512841571073.pdf
Reference29 articles.
1. Inactivation of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids
2. Manipulating the taste-related composition of strawberry fruits (Fragaria×ananassa) from different cultivars using deficit irrigation
3. Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity
4. Changes in Fruit Quality and Antioxidant Activity Depending on Ripening Levels, Storage Temperature, and Storage Periods in Strawberry Cultivars
5. Survival of Listeria monocytogenes on fresh and frozen strawberries
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1. Antioxidant Activity Analysis of Native Actinidia arguta Cultivars;International Journal of Molecular Sciences;2024-01-25
2. Physical, Chemical and Processing Postharvest Technologies in Strawberry;Strawberry - Pre- and Post-Harvest Management Techniques for Higher Fruit Quality;2019-10-02
3. Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest;Journal of the Korean Society of Food Science and Nutrition;2016-02-29
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