Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Journal of Food Science

Volumn 80, Issue 10, 2015, Pages C2117-C2126

  Wang, Wenjun ^a   Ma, Xiaobin ^a   Zou, Mingming ^a   Jiang, Peng ^a   Hu, Weixin ^a   Li, Jiao ^a   Zhi, Zijian ^a   Chen, Jianle ^a   Li, Shan ^a   Ding, Tian ^a,c   Ye, Xingqian ^a,b,c   Liu, Donghong ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Zhejiang Key Laboratory for Agro Food Processing   (China)

Author keywords

Antioxidant; Cherry tomato; Postharvest ripening; Spoilage microorganism; Ultrasound

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; ETHYLENE; ETHYLENE DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE;

BIOSYNTHESIS; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HARDNESS; HUMAN; MICROBIOLOGY; NUTRITIONAL VALUE; PROCEDURES; RADIATION; STANDARDS; TASTE; TEMPERATURE; TOMATO; ULTRASOUND;

ANTIOXIDANTS; ASCORBIC ACID; ETHYLENES; FLAVONOIDS; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; FRUIT; HARDNESS; HIGH-ENERGY SHOCK WAVES; HUMANS; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE; PHENOLS; TASTE; TEMPERATURE; ULTRASONICS;

EID: 84943361568     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12955     Document Type: Article

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