Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage-Reference-Cited by-同舟云学术

Novel gaseous chlorine dioxide treatment system for improving the safety and quality of table grapes during cold storage

Published:2022-12 Issue: Volume:172 Page:114232
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jiang Tao,Cheng Chuansong,Wang Huayan,Liu Binxiong,Zhang Xiwen,Tian Meiling,Li Changcheng,Fang Ting,Chen Tuanwei

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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3. Feasibility and efficacy of using gaseous chlorine dioxide generated by sodium chlorite-acid reaction for decontamination of foodborne pathogens on produce;Chai;Food Control,2018

4. Effect of sulphur dioxide fumigation on botrytis storage rot and residues in kiwifruit;Cheah;Postharvest Biology and Technology,1993

5. Stabilization and controlled release of gaseous/volatile active compounds to improve safety and quality of fresh produce;Chen;Trends in Food Science & Technology,2020

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