Effect of ozone and antimicrobial treatments on the shelf life of cauliflower under modified atmosphere packaging

Autor:	Vinayak Fasake, Uma Shankar Pal, Nihar R. Sahoo, Sanjaya K. Dash, Kshanaprava Dhalsamant
Rok vydání:	2021
Předmět:	chemistry.chemical_compound Ozone chemistry Modified atmosphere Environmental science Food science Shelf life Antimicrobial Food Science
Zdroj:	Journal of food science and technology. 59(8)
ISSN:	0022-1155
Popis:	The study focuses on development of modified atmosphere packaging for fresh-cut minimally processed cauliflower to increase its shelf-life and enhancing the on-farm value addition by utilizing perforated packaging films along with pretreatments with ozonated water and antimicrobials. The samples were treated with ozonated water, oregano essential oil (antimicrobial), and cinnamon essential oil (antimicrobial). Based on preliminary treatments, the number of perforations made by specially prepared tool was kept as 6 and 12, which represented 5.1 × 10
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fbd1e98bbe112528eb038786d0f60e0 https://pubmed.ncbi.nlm.nih.gov/35872739 Zobrazit plný text záznamu Full text from SpringerLink