Shelf-life extension and quality improvement of minimally processed pear by combination treatments with irradiation

Fresh-cut pears are not yet commercially available in Egypt. Thus, an attempt has been done to produce this minimally processed fruit manually at the laboratory. Fifteen samples of this manually prepared fresh-produce were evaluated for their microbiological quality. Total aerobic bacterial counts (...

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Veröffentlicht in:	International journal of agriculture and biology 2007-07, Vol.9 (4), p.575-583
Hauptverfasser:	Swailam, H.M. (National Centre for Radiation Research and Technology, Cairo (Egypt). Microbiology Dept.), Hammad, A.A. (National Centre for Radiation Research and Technology, Cairo (Egypt). Microbiology Dept.), Serag, M.S. (Mansoura Univ. (Egypt). Botany Dept.), Mansour, F.A, Abu El-Nour, S.A
Format:	Artikel
Sprache:	eng
Schlagworte:	ASCORBIC ACID CATECHOL OXIDASE DIPPING ENZYME ACTIVITY FOOD TECHNOLOGY IRRADIATION KEEPING QUALITY MICROBIOLOGICAL ANALYSIS ORGANOLEPTIC PROPERTIES PEARS PROXIMATE COMPOSITION
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