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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Publié dans:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 4 vom: 16. Juni, Seite 271-281
Auteur principal: Zudaire, Lorena (Auteur)
Autres auteurs: Viñas, Inmaculada, Iglesias, María Belén, Plaza, Lucía, Abadias, Maribel, Aguiló-Aguayo, Ingrid
Format: Article en ligne
Langue:English
Publié: 2019
Accès à la collection:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:Journal Article Fresh-cut fruits and vegetables antimicrobial agents antioxidants cold storage fruit postharvest Anti-Infective Agents Antioxidants Phenol 339NCG44TV plus... Calcium Chloride M4I0D6VV5M Ascorbic Acid PQ6CK8PD0R Calcium SY7Q814VUP