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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Hlavní autoři: Argyri, Anthoula A., Tassou, Chrysoula C., Samaras, Fotios, Mallidis, Constantinos, Chorianopoulos, Nikos
Médium: Artigo
Jazyk:Inglês
Vydáno: Hindawi Publishing Corporation 2014
Témata:
Research Article
On-line přístup: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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