Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

The influence of ultrasound combined with sodium hypochlorite (US-NaClO) treatment on microorganisms and quality of fresh-cut cucumber during storage were investigated. Ultrasound (400 W, 40 kHz, US: 5, 10 and 15 min) and sodium hypochlorite (NaClO: 50, 75, 100 ppm) were used to treat fresh-cut cucu...

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Detalles Bibliográficos
Autores principales: Zhang, Chunhong, Hou, Wanfu, Zhao, Wenting, Zhao, Shuang, Wang, Pan, Zhao, Xiaoyan, Wang, Dan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955655/
https://www.ncbi.nlm.nih.gov/pubmed/36832829
http://dx.doi.org/10.3390/foods12040754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955655/
https://www.ncbi.nlm.nih.gov/pubmed/36832829
http://dx.doi.org/10.3390/foods12040754

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