Effects of Combined Treatment of Aqueous Chlorine Dioxide and Fumaric Acid on the Microbial Growth in Fresh-cut Paprika (Capsicum annuum L.)

2014 ◽  
Vol 57 (1) ◽  
pp. 83-87 ◽  
Author(s):  
Seung-Hun Jung ◽  
Seung-Jong Park ◽  
Ho-Hyun Chun ◽  
Kyung Bin Song
Keyword(s):  
Capsicum Annuum ◽  
Chlorine Dioxide ◽  
Fumaric Acid ◽  
Microbial Growth ◽  
Combined Treatment ◽  
Capsicum Annuum L ◽  
Fresh Cut

Edible treatments of Capsicum extracts inactivate the microbial contaminations to improve the quality of fresh‐cut bell pepper ( Capsicum annuum L. var. grossum (L.) Sendt)

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Arokia Vijaya Anand Mariadoss ◽  
Anbazhagan Sathiyaseelan ◽  
Kandasamy Saravanakumar ◽  
Xiaowen Hu ◽  
Myeong‐Hyeon Wang
Keyword(s):  
Capsicum Annuum ◽  
Bell Pepper ◽  
Capsicum Annuum L ◽  
Fresh Cut

Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)

2012 ◽  
Vol 77 (6) ◽  
pp. C632-C639 ◽  
Author(s):  
Luis M. Rodoni ◽  
Analía Concellón ◽  
Alicia R. Chaves ◽  
Ariel R. Vicente
Keyword(s):  
Shelf Life ◽  
Capsicum Annuum ◽  
Bell Pepper ◽  
Capsicum Annuum L ◽  
Fresh Cut ◽  
Uv C

scholarly journals Modeling Salmonella enterica fate in fresh-cut pepper (Capsicum annuum L.) during storage as a function of temperature and relative humidity

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 109849
Author(s):  
Ítalo Henrique Rodrigues Marques Ferreira ◽  
Geany Targino de Souza Pedrosa ◽  
Jiin Jung ◽  
Adma Nadja Ferreira de Melo ◽  
Fernanda Bovo Campagnollo ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Capsicum Annuum ◽  
Salmonella Enterica ◽  
Capsicum Annuum L ◽  
Fresh Cut
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