Nanomaterials as alternative control means against postharvest diseases in fruit crops
Post-harvest diseases of fruit and vegetables have to be controlled because of the high
added value of commodities and the great economic loss related to spoilage. Synthetic …
added value of commodities and the great economic loss related to spoilage. Synthetic …
Electrolysed water and salt solutions can reduce green and blue molds while maintain the quality properties of 'Valencia'late oranges
The effect of four salt solutions; sodium metabisulfite (SM), potassium sorbate (PS),
potassium carbonate (PC) and sodium chloride (SC) as electrolyte to generate alkaline …
potassium carbonate (PC) and sodium chloride (SC) as electrolyte to generate alkaline …
Synergistic effect of electrolyzed water generated by sodium chloride combined with dimethyl dicarbonate for inactivation of Listeria monocytogenes on lettuce
H Shi, C Li, H Lu, J Zhu, S Tian - Journal of the Science of Food …, 2023 - Wiley Online Library
BACKGROUND Electrolyzed water (EW) is recognized as an effective way to control and
reduce pathogens in vegetables. However, the disinfection efficacy of EW alone is limited. In …
reduce pathogens in vegetables. However, the disinfection efficacy of EW alone is limited. In …
Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage
Chlorinated water treatment has been extensively used to manage postharvest
decontamination of fruits for decades. It has been well established that chlorine may …
decontamination of fruits for decades. It has been well established that chlorine may …
Electrolyzed water as a potential agent for controlling postharvest decay of fruits and vegetables
Disinfection after harvest is an essential step to maintain commodities and facilities free of
fungal and bacterial postharvest pathogens, responsible of storage decay and economic …
fungal and bacterial postharvest pathogens, responsible of storage decay and economic …
Microbially Inspired Nanostructures for Management of Food-Borne Pathogens
Present sterilization practices involve the use of chlorine/hypochlorite, chlorine dioxide,
peracetic acid, hydrogen peroxide, quaternary ammonium salts, ozone, and UV radiation. A …
peracetic acid, hydrogen peroxide, quaternary ammonium salts, ozone, and UV radiation. A …