Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

The effect of Tragacanth gum (TG) coating incorporated with 100, 500 and 1000 ppm
Satureja khuzistanica essential oil (SEO) on the postharvest quality and shelf life of button …

The effect of tragacanth gum (TG) coating incorporating 100, 500 and 1000 ppm Zataria
multiflora Boiss. essential oil (ZEO) compared to chemical protection with sodium …

This study investigated the effects of ultraviolet-C (UV-C) light applied to both sides of
mushrooms on microbial loads and product quality during storage for 21d at 4° C. Microflora …

The objective of this study was to investigate the effects of edible coatings combined with
repetitive pulsed light (RPL) treatment on microbiological stability, quality and …

Taking a multidisciplinary approach, this work discusses the basic and the more recent
innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the …

The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at
different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8° C for six …

Mushrooms are prone to microbial spoilage and browning during growing and processing.
Ultraviolet light (254 nm, UV-C) has been used as an alternative technology to chemical …

The objective of this study was to investigate and evaluate the effects of high hydrostatic
pressure (HHP) applied to cantaloupe puree (CP) on microbial loads and product quality …

This study was done in order to investigate the effect of repetitive pulsed light (RPL)
treatment at certain interval on microbiological stability, quality and physicochemical …