Effect of yeast antagonist in combination with hot water dips on postharvest Rhizopus rot of strawberries

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 281-287

  Zhang, Hongyin ^a,b   Zheng, Xiaodong ^b   Wang, Lei ^a   Li, Sisi ^a   Liu, Ruifen ^a  

^a JIANGSU UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Cryptococcus laurentii; Hot water dips; Postharvest; Quality parameters; Rhizopus rot; Strawberry

Indexed keywords

BACTERIA; FOOD PROCESSING; YEAST;

CRYPTOCOCCUS LAURENTII; HOT WATER DIPS; POSTHARVEST; QUALITY PARAMETERS; RHIZOPUS ROTS;

FRUITS;

BACTERIA; FRUITS; YEASTS;

CRYPTOCOCCUS LAURENTII; FRAGARIA X ANANASSA; RHIZOPUS;

EID: 33745964126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.09.027     Document Type: Article

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