Efficacy of sweep ultrasound on natural microbiota reduction and quality preservation of Chinese cabbage during storage
Abstract
In this study, the effect of sweep frequency ultrasound (SFUS), sodium hypochlorite (NaOCl) and their combinations (SFUS + NaOCl) in reducing and inhibiting natural microbiota as well as preserving quality of fresh-cut Chinese cabbage during storage (4 °C and 25 °C) for up to 7 days was investigated. In effect, 40 kHz sweep frequency ultrasound in combination with 100 mg/L sodium hypochlorite resulted in maximum reduction and inhibition of...
Paper Details
Title
Efficacy of sweep ultrasound on natural microbiota reduction and quality preservation of Chinese cabbage during storage
Published Date
Dec 1, 2019
Journal
Volume
59
Pages
104712 - 104712
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