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Updated: Aug 5, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

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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Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile

Xuehua Wang1,2, Cuifang Liu1, Ye Zheng1

  • 1School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China.

Food Chemistry: X
|July 28, 2026
PubMed

Keywords:
Antioxidant componentsConcentrationHigh hydrostatic pressureTomato juiceVolatile profile

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