Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear : Physicochemical, enzymatic, and nutritional quality

Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays an important role in maintaining the quality of fruit, and postharvest calcium...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 4 vom: 16. Juni, Seite 271-281
1. Verfasser:	Zudaire, Lorena (VerfasserIn)
Weitere Verfasser:	Viñas, Inmaculada, Iglesias, María Belén, Plaza, Lucía, Abadias, Maribel, Aguiló-Aguayo, Ingrid
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Fresh-cut fruits and vegetables antimicrobial agents antioxidants cold storage fruit postharvest Anti-Infective Agents Antioxidants Phenol 339NCG44TV mehr... Calcium Chloride M4I0D6VV5M Ascorbic Acid PQ6CK8PD0R Calcium SY7Q814VUP