<scp>Pre‐storage</scp> hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions-Reference-Cited by-同舟云学术

Pre‐storage hypobaric treatment reduces microbial spoilage and maintains eating quality of strawberry fruits during low temperature conditions

Published:2022-09-23 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Maryam Ayesha¹,Anwar Raheel¹^ORCID,Malik Aman Ullah¹^ORCID,Khan Ahmad Sattar¹,Ali Sajid²^ORCID,Waris Faisal¹,Hasan Mahmood Ul¹^ORCID,El‐Mogy Mohamed Mohamed³

Affiliation:

1. Postharvest Research and Training Centre, Institute of Horticultural Sciences University of Agriculture Faisalabad Pakistan

2. Department of Horticulture Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University Multan Pakistan

3. Vegetable Crops Department, Faculty of Agriculture Cairo University Giza Egypt

Funder

Center for Advanced Studies in Agriculture and Food Security

Higher Education Commission, Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17121

Reference81 articles.

1. Role of Ozone Concentrations and Exposure Times in Extending Shelf Life of Strawberry

2. The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package

3. Changes in colour during high pressure processing of fruits and vegetables

4. Post‐harvest physicochemical changes in full ripe strawberries during cold storage;Ali A.;Journal of Animal and Plant Sciences,2011

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