Prestorage hot water treatments (immersion, rinsing and brushing)

Author:

Fallik Elazar

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference70 articles.

1. Polyamine accumulation following hot-water dips influences chilling injury and decay in ‘Friar’ plum fruit;Abu-Kpawoh;J. Food Sci.,2002

2. Ben-Yehoshua, S., Rodov, V., Peretz, J., 1997. The constitutive and induced resistance of citrus fruit against pathogens. In: Johnson, G.I, Highly, E., Joyce, D.C. (Eds.), Disease Resistance in Fruit. ACIAR Proc. No. 80. Canberra, Australia, pp. 78–92.

3. Postharvest application of hot water treatment in citrus fruit: the road from the laboratory to the packing-house;Ben Yehoshua;Acta Hortic.,2000

4. Incidence, contributing factors, and control of bacterial pathogens on produce;Brackett;Postharvest Biol. Technol.,1999

5. Heat treatments control extension growth and enhance microbial disinfection of minimally processed green onions;Cantwell;HortScience,2001

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