Short‐term application of CO 2 gas: Effects on physicochemical, microbial, and sensory qualities of “Charlotte” strawberry during storage-Reference-Cited by-同舟云学术

Short‐term application of CO 2 gas: Effects on physicochemical, microbial, and sensory qualities of “Charlotte” strawberry during storage

Published:2018-11-20 Issue:2 Volume:39 Page:e12597
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Chandra Dulal¹²^ORCID,Lee Jung‐Soo¹,Hong Yoon Pyo¹,Park Me‐Hea¹,Choi Ae Jin³,Kim Ji Gang¹

Affiliation:

1. Postharvest Technology DivisionNational Institute of Horticultural and Herbal Science, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea

2. Department of Horticulture, Faculty of AgricultureBangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur Bangladesh

3. Functional Food and Nutrition DivisionNational Institute of Agricultural Sciences, Rural Development Administration Wanju‐gun Jeollabuk‐do South Korea

Funder

National Institute of Horticultural and Herbal Science, Rural Development Administration, Republic of Korea

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12597

Reference50 articles.

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2. High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots

3. Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable‐associated micro‐organisms;Amanatidou A.;Journal of AppliedMicrobiology,1999

4. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

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