Physicochemical and microbial quality of stored green slender pepper treated with different washing solutions and packaging films

Food Science and Technology International

Volumn 20, Issue 2, 2014, Pages 137-148

  Chandra, Dulal ^a   Kim, Ji Gang ^a   Kim, Yong Phil ^a  

^a Rural Development Administration   (South Korea)

Author keywords

chlorophyll content; films; microbial growth; Packaging; sanitizer; storage

Indexed keywords

CHLOROPHYLL; DISINFECTANT AGENT; FOOD PRESERVATIVE; POLYMER;

ARTICLE; CHEMISTRY; CHLOROPHYLL CONTENT; CONSUMER; FILMS; FOOD CONTROL; FOOD PACKAGING; FOOD STORAGE; FRUIT; HUMAN; METHODOLOGY; MICROBIAL GROWTH; MICROBIOLOGY; ODOR; PACKAGING; PEPPER; PH; SANITIZER; STORAGE; TIME;

CHLOROPHYLL CONTENT; FILMS; MICROBIAL GROWTH; PACKAGING; SANITIZER; STORAGE;

CAPSICUM; CHLOROPHYLL; CONSUMER SATISFACTION; DISINFECTANTS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATIVES; FOOD STORAGE; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; ODORS; POLYMERS; TIME FACTORS;

EID: 84894165835     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213476073     Document Type: Article

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