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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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Modified Atmosphere Packaging Technology of Fresh and Fresh-cut Produce and the Microbial Consequences-A Review

Oluwafemi J Caleb1, Pramod V Mahajan2, Fahad Al-Julanda Al-Said3

  • 11Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa.

Food and Bioprocess Technology
|March 28, 2020
PubMed

Keywords:
Foodborne pathogenHACCPMAPNoble gasesPredictive microbiology

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