Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon

This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O2) and high carbon dioxide (CO2) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesen...

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Veröffentlicht in:	International journal of food microbiology 2013-09, Vol.166 (3), p.378-390
Hauptverfasser:	Zhang, Bao-Yu, Samapundo, Simbarashe, Pothakos, Vasileios, Sürengil, Göknur, Devlieghere, Frank
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Anti-Infective Agents - pharmacology Atmosphere - chemistry Bacteria - drug effects Bacteria - growth & development Biological and medical sciences Candida sake Carbon Dioxide - pharmacology Colony Count, Microbial Cucurbitaceae - microbiology Female Food industries Food Microbiology Food Packaging - methods Food Packaging - standards Fresh-cut Fruit - microbiology Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Honeydew melon Humans Leuconostoc Leuconostoc mesenteroides Male Modified atmosphere packaging Oxygen - pharmacology Sensation Time Volatile organic compound Volatile Organic Compounds - analysis Volatile Organic Compounds - metabolism Yeasts Yeasts - growth & development Yeasts - radiation effects Young Adult
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