Efficacy of Aqueous Ozone and Chlorine in Combination with Passive Modified Atmosphere Packaging on the Postharvest Shelf-Life Extension of Green Chillies (Capsicum annuum L.)

Influence of continuous exposure to gaseous ozone on the quality of red bell peppers, cucumbers and zucchini

(2015) Marcin Glowacz et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Ozone-induced kiwifruit ripening delay is mediated by ethylene biosynthesis inhibition and cell wall dismantling regulation

(2014) Ioannis S. Minas et al.   PLANT SCIENCE

Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone

(2012) Daniela Bermúdez-Aguirre et al.   FOOD CONTROL

Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard

(2011) Alejandro Tomás-Callejas et al.   FOOD CONTROL

Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

(2010) Yage Xing et al.   FOOD CHEMISTRY

The Utilization of Ozone for Treating Vegetable Processing Lines

(2009) Charles D. Sopher et al.   OZONE-SCIENCE & ENGINEERING

Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria×ananassa) quality during refrigerated storage

(2008) Pilar Hernández-Muñoz et al.   FOOD CHEMISTRY

The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero

(2008) F MENICHINI et al.   FOOD CHEMISTRY

Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry

(2008) M SELMA et al.   FOOD MICROBIOLOGY