Postharvest management of gray mold and brown rot on surfaces of peaches and grapes using electrolyzed oxidizing water

International Journal of Food Microbiology

Volumn 143, Issue 1-2, 2010, Pages 54-60

  Guentzel, Jane L ^a   Lam, Kang Liang ^b   Callan, Michael A ^b   Emmons, Stuart A ^b   Dunham, Valgene L ^b  

^a Wall College of Business   (United States)

^b Integrated Environmental Technologies   (United States)

Author keywords

Botrytis cinerea; Electrolyzed oxidizing water; Grapes; Monilina fructicola; Peaches

Indexed keywords

CHLORINE; WATER;

ARTICLE; BOTRYTIS CINEREA; BROWN ROT; DISEASE SEVERITY; ENVIRONMENTAL FACTOR; GRAPE; MONILINIA FRUCTICOLA; MYCOSIS; NONHUMAN; OXIDATION; PEACH; PH MEASUREMENT;

ASCOMYCOTA; DECONTAMINATION; ELECTROLYSIS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; FRUIT; OXIDATION-REDUCTION; PRUNUS; VITIS; WATER;

BOTRYOTINIA FUCKELIANA; MONILINIA FRUCTICOLA; VITACEAE;

EID: 77956185900     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.028     Document Type: Article

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