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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability

Duried Alwazeer1, Carole Delbeau, Charles Divies

  • 1Laboratoire de Microbiologie, UMR UB/INRA 1082, ENSBANA, 1 Esplanade Erasme, 21000 Dijon, France.

International Journal of Food Microbiology
|October 29, 2003
PubMed

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