Modeling the Microbiological Shelf Life of Table Grapes and Evaluating the Effects of Constant Concentrations of Sulfur Dioxide-Reference-Cited by-同舟云学术

Modeling the Microbiological Shelf Life of Table Grapes and Evaluating the Effects of Constant Concentrations of Sulfur Dioxide

Published:2016-08-25 Issue:4 Volume:41 Page:e13058
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Chen Xiaoyu¹,Zhu Zhiqiang²,Zhang Xiaoshuan¹³,Oana Antoce Arina⁴,Mu Weisong¹³

Affiliation:

1. China Agricultural University; Beijing China

2. National Engineering Technology Research Center for Preservation of Agricultural Products; Tianjin China

3. Beijing Laboratory of Food Quality and Safety; China Agricultural University; Beijing China

4. Department of Bioengineering of Horti-Viticultural Systems; University of Agronomic Sciences and Veterinary Medicine of Bucharest; Bucharest Romania

Funder

National Natural Science Foundation of China

Tianjin natural science

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13058/fullpdf

Reference24 articles.

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2. Enriched ozone atmosphere enhances bioactive phenolics in seedless table grapes after prolonged shelf life;Artes-Hernandez;J. Sci. Food Agric.,2007

3. Postharvest treatment of polyamines maintains quality and extends shelf-life of table grapes (Vitis vinifera L.) cv. Flame Seedless;Champa;Postharvest Biol. Technol.,2014

4. In vitro and in vivo application of active compounds with anti-yeast activity to improve the shelf life of ready-to-eat table grape;Cristina;World J. Microbiol. Biotechnol.,2013

5. Effects of high O-2 levels on post-harvest quality and shelf life of table grapes during long-term storage;Deng;Eur. Food Res. Technol.,2005

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