Microbiological and Organoleptic Quality of Fresh-cut Vegetables Treated with Disinfectants and Stored in High CO2 Atmospheres

被引：0
|
作者：
Izumi, Hidemi [1 ]
Ueno, Yurie [1 ]
Matsuda, Arisa [1 ]
Murakami, Yukari [1 ]
机构：
[1] Kinki Univ, Kinokawa, Japan
来源：
HORTSCIENCE | 2010年 / 45卷 / 08期
关键词：
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
引用
收藏
页码：S68 / S68
页数：1
相关论文
共 50 条
  • [1] Effects of High Pressure Treatment on Microbiological and Organoleptic Quality of Fresh-Cut Vegetables
    Wendakoon, S. K.
    Matsuo, H.
    Yamamoto, H.
    Izumi, H.
    SOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE, 2010, 875 : 297 - 301
  • [2] Microbiological and physiological quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 MAP
    Wendakoon, Sumithra
    Inada, Maki
    Murakami, Tomoki
    Izumi, Hidemi
    HORTSCIENCE, 2008, 43 (04) : 1211 - 1211
  • [3] Microbiological Quality and Shelf Life of Enzyme-peeled Fresh-cut Persimmon Slices Stored in High CO2 Atmospheres
    Murakami, Yukari
    Ozaki, Yoshihiko
    Izumi, Hidemi
    HORTSCIENCE, 2012, 47 (12) : 1758 - 1763
  • [4] Shelf life and microbial quality of fresh-cut mango cubes stored in high CO2 atmospheres
    Poubol, J
    Izumi, H
    JOURNAL OF FOOD SCIENCE, 2005, 70 (01) : M69 - M74
  • [5] Microbiological quality and control of microbes on fresh-cut vegetables
    Izumi, H
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2005, 52 (05): : 197 - 206
  • [6] Microbiological Quality of Fresh-Cut Cabbage Treated with Disinfectant and Stored in Active MAP
    Izumi, H.
    Wendakoon, S. K.
    Okumura, R.
    Murakami, Y.
    SOUTHEAST ASIA SYMPOSIUM ON QUALITY AND SAFETY OF FRESH AND FRESH-CUT PRODUCE, 2010, 875 : 303 - 310
  • [7] Storage quality of fresh-cut lettuce treated with ozonated water and stored in high CO2 modified atmosphere packaging
    Poubol, J.
    Inada, M.
    Takiguchi, Y.
    Izumi, H.
    PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE, 2007, (746): : 417 - +
  • [8] Viability of chlorine-injured indicator and pathogenic coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres
    Izumi, H.
    Inoue, A.
    XXX INTERNATIONAL HORTICULTURAL CONGRESS, IHC 2018-INTERNATIONAL SYMPOSIUM ON STRATEGIES AND TECHNOLOGIES TO MAINTAIN QUALITY AND REDUCE POSTHARVEST LOSSES, 2020, 1275 : 7 - 13
  • [9] Physiology and microbiological quality of fresh-cut mango cubes as affected by high-O2 controlled atmospheres
    Poubol, J
    Izumi, H
    JOURNAL OF FOOD SCIENCE, 2005, 70 (06) : M286 - M291
  • [10] Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres following rinsing with electrolyzed water
    Izumi, Hidemi
    Inoue, Ayano
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2018, 266 : 207 - 212
12345