Use of UV-C treatment to inhibit the microbial growth and maintain the quality of yali pear

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Li, Jian ^a   Zhang, Qian ^a   Cui, Yang ^a   Yan, Jiaqi ^a   Cao, Jiankang ^a   Zhao, Yumei ^a   Jiang, Weibo ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Quality; Resistance induction; Storage; UV C; Yali pear

Indexed keywords

ASCORBIC ACID; GLUCAN 1,3 BETA GLUCOSIDASE; OXIDOREDUCTASE; PHENYLALANINE AMMONIA LYASE; VEGETABLE PROTEIN;

ARTICLE; FOOD IRRADIATION; FRUIT; FUNGUS SPORE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PEAR; PHYSIOLOGY; QUALITY CONTROL; RADIATION EXPOSURE; SACCHAROMYCETALES; ULTRAVIOLET RADIATION;

ASCORBIC ACID; FOOD IRRADIATION; FRUIT; GLUCAN 1,3-BETA-GLUCOSIDASE; MICROBIAL VIABILITY; OXIDOREDUCTASES; PHENYLALANINE AMMONIA-LYASE; PLANT PROTEINS; PYRUS; QUALITY CONTROL; SACCHAROMYCETALES; SPORES, FUNGAL; ULTRAVIOLET RAYS;

MONILINIA FRUCTICOLA; PYRUS; PYRUS X BRETSCHNEIDERI;

EID: 77957114710     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01776.x     Document Type: Article

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