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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Detalles Bibliográficos
Autores principales: Argyri, Anthoula A., Tassou, Chrysoula C., Samaras, Fotios, Mallidis, Constantinos, Chorianopoulos, Nikos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4177730/
https://www.ncbi.nlm.nih.gov/pubmed/25295275
http://dx.doi.org/10.1155/2014/819209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4177730/
https://www.ncbi.nlm.nih.gov/pubmed/25295275
http://dx.doi.org/10.1155/2014/819209

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