Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple

Postharvest Biology and Technology

Volumn 86, Issue , 2013, Pages 73-84

  Zhang, Bao Yu ^a   Samapundo, Simbarashe ^a   Pothakos, Vasileios ^a   de Baenst, Ilse ^a   Sürengil, Göknur ^b   Noseda, Bert ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Carbon dioxide; Fresh cut pineapple; Modified atmosphere packaging; Oxygen; Volatile organic compounds; Yeasts

Indexed keywords

EID: 84880359514     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2013.06.019     Document Type: Article

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