Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl(2)

In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was de...

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Main Authors: Argyri, Anthoula A., Tassou, Chrysoula C., Samaras, Fotios, Mallidis, Constantinos, Chorianopoulos, Nikos
Formato: Artigo
Idioma:Inglês
Publicado: Hindawi Publishing Corporation 2014
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Research Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4177730/
https://ncbi.nlm.nih.gov/pubmed/25295275
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2014/819209
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