Changes in microbial population and physicochemical properties of fresh-cut cucumbers subjected to near-freezing temperature at −2 °C
Author:
Affiliation:
1. Graduate School of Arts and Sciences, Iwate University
2. Faculty of Agriculture, Iwate University
Publisher
Japanese Society for Food Science and Technology
Link
https://www.jstage.jst.go.jp/article/fstr/30/3/30_FSTR-D-23-00210/_pdf
Reference32 articles.
1. Bibao-Sainz, C., Chiou, B.S., Takeoka, G., Williams, T., Wood, D., Powell-Palm, M.J., Rubinsky, B., Wu, V.C.H., and McHugh, T. (2022). Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation. Postharvest Biol. Technol., 194, 112072. doi: 10.1016/j.postharvbio.2022.112072.
2. Fan, K., Zhang, M., and Jiang F. (2019). Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality. Ultrason. Sonochem., 54, 162–170. doi: 10.1016/j.ultsonch.2019.02.003.
3. Hou, W., Ma, Y., Zhang, C., Zhao, W., Zhao, S., Wang, S., Wang, P., Zhao, X., and Wang, D. (2023). Investigation on the inactivation effect and mechanism of Listeria monocytogenes in fresh-cut cucumber during storage by ultrasound combined with sodium hypochlorite. Ultrason. Sonochem., 101, 106706. doi: 10.1016/j.ultsonch.2023.106706.
4. Izumi, H. (2005). Microbiological quality and control of microbes on fresh-cut vegetables. J. Jpn. Soc. Food Sci. Technol. (Nippon shokuhin kagaku kougaku kaishi), 52, 197–206. doi: 10.3136/nskkk.52.197. (in Japanese)
5. James, C., Seignemartin, V., and James, S.J. (2009). The freezing and supercooling of garlic (Allium sativum L.). Int. J. Refrig., 32, 253–260. doi: 10.1016/j.ijrefrig.2008.05.012.
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