Shelf-life enhancement and microbial load reduction of fresh-cut apple using ascorbic acid and carboxymethyl cellulose coating combined with ultrasound treatment

The shelf-life of fresh-cut apples is limited because of their high water loss, deterioration rate, and surface browning. In this research, the effects of ultrasonic, ultrasonic + carboxymethyl cellulose (CMC) 1% coatings, ultrasonic + ascorbic acid (AA) 2%, and combination of ultrasonic + AA 2% and...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 3 vom: 06. Apr., Seite 261-272
1. Verfasser:	Koushesh Saba, Mahmoud (VerfasserIn)
Weitere Verfasser:	Darvishi, Hosain, Zarei, Lolav, Sogvar, Ommol Banin
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2025
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Ultrasound antioxidant browning edible film fresh-cut apple Ascorbic Acid PQ6CK8PD0R Carboxymethylcellulose Sodium K679OBS311 mehr... Antioxidants Flavonoids