2,3-Butanedione inhibited the swelling and microbial growth, maintained flavor and quality attributes of vacuum-packed lotus root-Reference-Cited by-同舟云学术

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2,3-Butanedione inhibited the swelling and microbial growth, maintained flavor and quality attributes of vacuum-packed lotus root

Published:2024-12 Issue: Volume:166 Page:110757
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Yixuan,Shi Qianlong,Fu Maorun^ORCID,Chen Qingmin,Han Cong

Publisher

Elsevier BV

Reference51 articles.

1. Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices;Ali;Food Chemistry,2020

2. Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro;Allende;Food Control,2009

3. Possible involvement of psychrotolerant Enterobacteriaceae in blown pack spoilage of vacuum-packaged raw meats;Brightwell;International Journal of Food Microbiology,2007

4. Exploiting plant Volatile Organic Compounds (VOCs) in agriculture to improve sustainable defense strategies and productivity of crops;Brilli;Frontiers in Plant Science,2019

5. Antifungal activity of the volatile organic compounds produced by Bacillus velezensis strains against postharvest fungal pathogens;Calvo;Postharvest Biology and Technology,2020

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