Post-harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms-Reference-Cited by-同舟云学术

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Post-harvest Treatment with Citric Acid or Hydrogen Peroxide to Extend the Shelf Life of Fresh Sliced Mushrooms

Published:2000-06 Issue:4 Volume:33 Page:285-289
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Brennan Martine,Le Port Gaëlle,Gormley Ronan

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Factors influencing postharvest quality and shelf life of fresh mushrooms;BEELMAN;Mushroom News,1987

2. Enzymatic browning control in minimally processed mushrooms;SAPERS;Journal of Food Science,1994

3. Prepackaging and shelf life of mushrooms;GORMLEY;Irish Journal of Agricultural Research,1967

4. Chill storage of mushrooms;GORMLEY;Journal of the Science of Food and Agriculture,1975

Cited by 124 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synergizing postharvest physiology and nanopackaging for edible mushroom preservation;Food Chemistry;2025-01

2. Preservation of Postharvest Quality of Fresh-Cut Cauliflower through Exogenous Putrescine, Citric Acid and Salicylic Acid Treatments;Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi;2024-04-29

3. Exogenous postharvest application of ROS for prolonging the shelf-life of horticultural crops;Oxygen, Nitrogen and Sulfur Species in Post-Harvest Physiology of Horticultural Crops;2024

4. Review of postharvest processing of edible wild-grown mushrooms;Food Research International;2023-11

5. Microbial Hazards and Microbe Reduction Technologies for Mushrooms;Journal of Food Hygiene and Safety;2023-10-30

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