Effect of high-pressure carbon dioxide combined with modified atmosphere packaging on the quality of fresh-cut squash during storage.

• Tác giả: Margherita Amenta, Pietro Andrigo, Gabriele Ballistreri, Zineb Benmechernene, Zhe Chen, Magdalena Cywińska-Antonik, Simona Fabroni, Krystian Marszalek, Yasin Ozdemir, Giusy Maria Platania, Fabio Santi, Sara Spilimbergo, Justyna Szczepańska-Stolarczyk, Nicolina Timpanaro, Susanna Aurora Tortorelli, Urszula Trych, Alessandro Zambon, Riccardo Zulli
• Ngôn ngữ: eng
• Ký hiệu phân loại: 297.1248 Sources of Islam
• Thông tin xuất bản: England : Food chemistry , 2025
• Bộ sưu tập: NCBI
• ID: 190766

Tóm tắt

The study evaluated the application of a novel high-pressure microbial inactivation method combining dense carbon dioxide with modified atmosphere packaging on organic fresh-cut squash (Cucurbita moschata). Approximately 4 g or 32 g of squash was packed in plastic pouches filled with CO