A combination of heat treatment and Pichia guilliermondii prevents cherry tomato spoilage by fungi

International Journal of Food Microbiology

Volumn 137, Issue 1, 2010, Pages 106-110

  Zhao, Yan ^a   Tu, Kang ^a   Tu, Sicong ^b   Liu, Ming ^a   Su, Jing ^a   Hou, Yue peng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Cherry tomato fruit; Heat treatment; Pichia guilliermondii; Postharvest fungal spoilage

Indexed keywords

ALTERNARIA ALTERNATA; ARTICLE; BOTRYTIS CINEREA; CHERRY; CONTROLLED STUDY; FOOD PRESERVATION; FOOD SPOILAGE; FUNGAL CELL; FUNGUS GROWTH; FUNGUS HYPHAE; HEAT TREATMENT; MYCELIAL GROWTH; NONHUMAN; ODOR; PICHIA; PICHIA GUILLIERMONDII; RHIZOPUS; RHIZOPUS STOLONIFER; SPORE GERMINATION; TOMATO;

ALTERNARIA; BOTRYTIS; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; LYCOPERSICON ESCULENTUM; MICROSCOPY, ELECTRON, SCANNING; ODORS; PICHIA; RHIZOPUS;

ALTERNARIA ALTERNATA; BOTRYOTINIA FUCKELIANA; FUNGI; LYCOPERSICON ESCULENTUM VAR. CERASIFORME; PICHIA GUILLIERMONDII; RHIZOPUS STOLONIFER;

EID: 71849090369     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.11.002     Document Type: Article

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