Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes-Reference-Cited by-同舟云学术

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Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Published:2015-09-16 Issue:10 Volume:80 Page:C2117-C2126
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Wenjun¹,Ma Xiaobin¹,Zou Mingming¹,Jiang Peng¹,Hu Weixin¹,Li Jiao¹,Zhi Zijian¹,Chen Jianle¹,Li Shan¹,Ding Tian¹²,Ye Xingqian¹³²,Liu Donghong¹³²

Affiliation:

1. College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China

2. Zhejiang Key Laboratory for Agro-Food Processing; Zhejiang R&D Center for Food Technology and Equipment; Hangzhou 310058 China

3. Fuli Inst. of Food Science; Zhejiang Univ; Hangzhou 310058 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Reference53 articles.

1. Apple postharvest preservation is linked to phenolic content and superoxide dismutase activity;Adyanthaya;J Food Biochem,2009

2. Effect of gamma-irradiation on post-harvest ripening of plantain fruit (Musa paradisiaca) cultivars;Aina;J Sci Food Agr,1999

3. Ethylene biosynthesis and action in tomato: a model for climacteric fruit ripening;Alexander;J Exp Bot,2002

4. Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries;Alexandre;J Food Eng,2012

5. Inactivation of Microorganisms

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