Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato
Previously optimised postharvest treatments were compared to conventional chlorinated water treatment in terms of their effects on the overall quality of tomato (‘Zinac’) during storage at 10 °C. The treatments in question were water heat treatment (WHT = 40 °C, 30 min), ultrasounds (US = 45 kHz, 80...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/23102 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/23102 |