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Ara mostrant els elements 141-150 de 155
Cultivar and tissue-specific changes of abscisic acid, its catabolites and individual sugars during postharvest handling of flat peaches (Prunus persica cv. platycarpa)
(Elsevier, 2021-08-20)
The role of abscisic acid (ABA) during postharvest ripening of peaches remains unclear. This study aimed to investigate the temporal and tissue-specific changes in ABA, and ABA catabolites, of two flat ...
Ferulic acid application to control growth Listeria monocytogenes and Salmonella enterica on fresh-cut apples and melon, and its effect in quality parameters
(Elsevier, 2022-01-13)
Listeria monocytogenes can grow under conditions at which fresh-cut fruit are stored, whereas Salmonella spp. has been associated with a number of outbreaks related to such products. It is therefore ...
Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry
(Elsevier, 2020-08-08)
Strawberries are often consumed fresh or only receive minimal processing, inducing a significant health risk to the consumer if contamination occurs anywhere from farm to fork. Outbreaks of foodborne ...
Aloe vera gel: An update on its use as a functional edible coating to preserve fruits and vegetables
(Elsevier, 2020-11-20)
Aloe vera L. is a common succulent plant that has been used for centuries regarding their healing properties and health benefits. Nowadays, scientific investigations on its gel have gained more attention ...
Molecular and biochemical differences underlying the efficacy of lovastatin in preventing the onset of superficial scald in a susceptible and resistant Pyrus communis L. cultivar
(Elsevier, 2020-12-24)
The molecular and biochemical events underlying the onset of superficial scald in two pear cultivars with different susceptibility (‘Blanquilla’ and ‘Conference’) was investigated in fruit untreated and ...
An innovative water-assisted UV-C disinfection system to improve the safety of strawberries frozen under cryogenic conditions
(Elsevier, 2021-08-12)
Strawberries inoculated with Salmonella enterica, Listeria monocytogenes (108 CFU/mL, 50 μL) and murine norovirus (MNV-1; 106 TCID50/mL, 50 μL), were washed for 2 min in a water-assisted UV-C light tank ...
Ultrasound processing alone or in combination with other chemical or physical treatments as a safety and quality preservation strategy of fresh and processed fruits and vegetables: a review
(Springer, 2019-08-12)
Ultrasound (US) processing has emerged as a novel food preservation technology. This strategy has proved antimicrobial effects due to cavitation, which is the formation, growth, and collapse of bubbles ...
Water UV-C treatment alone or in combination with peracetic acid: A technology to maintain safety and quality of strawberries
(Elsevier, 2020-09-11)
Disinfection of fruits is one of the most important steps since they are going to be eaten fresh-or minimally-processed. This step affects quality, safety, and shelf-life of the product. Despite being ...
Strawberry sanitization by peracetic acid washing and its effect on fruit quality
(Elsevier, 2019-05-15)
The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. ...
Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
(Wiley, 2021-10-06)
Ginseng extract (GE), ferulic acid (≥99%) (FA), and a fermented noni juice powder (FNJP), were investigated for their antioxidant and antimicrobial activities in vitro. Half inhibitory concentration ...