Effect of hot water treatments on quality of highbush blueberries

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Fan, L ^a   Forney, C F ^a   Song, J ^a   Doucette, C ^a   Jordan, M A ^a   McRae, K B ^a   Walker, B A ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Blueberry; Blueberry storage; Decay; Hot water treatments; Quality

Indexed keywords

WATER;

ARTICLE; BACTERIUM; BLUEBERRY; CONSUMER; FOOD PRESERVATION; FRUIT; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; STANDARD; TIME;

BACTERIA; BLUEBERRY PLANT; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD PRESERVATION; FRUIT; FUNGI; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; TIME FACTORS; WATER;

BOTRYOTINIA FUCKELIANA; COLLETOTRICHUM; COLLETOTRICHUM SP.; VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 48749131158     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00838.x     Document Type: Article

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