Strawberry sanitization by peracetic acid washing and its effect on fruit quality-Reference-Cited by-同舟云学术

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Strawberry sanitization by peracetic acid washing and its effect on fruit quality

Published:2019-10 Issue: Volume:83 Page:159-166
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Nicolau-Lapeña Iolanda,Abadias Maribel,Bobo Gloria,Aguiló-Aguayo Ingrid,Lafarga Tomás,Viñas Inmaculada

Funder

Spanish ‘Ministerio de Educación, Economía y Cultura’

Ramón y Cajal Program

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference47 articles.

1. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries;Avalos-Llano;Food Chem.,2018

2. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit;Ayala-Zavala;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2004

3. Techniques for extraction of bioactive compounds from plant materials: a review;Azmir;J. Food Eng.,2013

4. Antioxidant profiles of strawberry (Fragaria x ananassa) in relation to fruit maturity and postharvest storage;Ban;J. Biobased Mater. Bioenergy,2018

5. Effect of disinfectants on preventing the cross-contamination of pathogens in fresh produce washing water;Banach;Int. J. Environ. Res. Public Health,2015

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2. Pre-harvest treatments: A different insight into preservation of strawberries;Journal of Berry Research;2024-06-10

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