Combination of Kluyveromyces marxianus and sodium bicarbonate for controlling green mold of citrus fruit

International Journal of Food Microbiology

Volumn 151, Issue 2, 2011, Pages 190-194

  Geng, Peng ^a   Chen, Shaohua ^a   Hu, Meiying ^a   Rizwan ul Haq, Muhammad ^a   Lai, Kaiping ^a   Qu, Fei ^a   Zhang, Yanbo ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biocontrol efficacy; Citrus fruit; Green mold; Kluyveromyces marxianus; Sodium bicarbonate

Indexed keywords

ASCORBIC ACID; BICARBONATE; ENILCONAZOLE;

ACIDITY; ARTICLE; CITRUS FRUIT; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD CONTROL; FOOD QUALITY; FRUIT FIRMNESS; FUNGAL SPORE GERMINATION; FUNGUS GROWTH; GREEN MOULD; KLUYVEROMYCES MARXIANUS; MOULD; NONHUMAN; NUCLEOTIDE SEQUENCE; PENICILLIUM DIGITATUM; PLANT PARAMETERS; POSTHARVEST PERIOD; SOLID; TEMPERATURE;

BIOLOGICAL CONTROL AGENTS; CITRUS; FOOD PRESERVATION; FRUIT; IMIDAZOLES; KLUYVEROMYCES; PENICILLIUM; SODIUM BICARBONATE; SPORES, FUNGAL;

CITRUS; KLUYVEROMYCES MARXIANUS; PENICILLIUM DIGITATUM;

EID: 80054077685     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.08.023     Document Type: Article

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