Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl2

In the current study, the processing conditions required for the inactivation of Paenibacillus polymyxa and relevant spoilage microorganisms by high hydrostatic pressure (HHP) treatment on apricot, peach, and pear pieces in sucrose (22°Brix) solution were assessed. Accordingly, the shelf-life was de...

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Bibliographic Details
Main Authors:	Anthoula A. Argyri, Chrysoula C. Tassou, Fotios Samaras, Constantinos Mallidis, Nikos Chorianopoulos
Format:	Article
Language:	English
Published:	Hindawi Limited 2014-01-01
Series:	BioMed Research International
Online Access:	http://dx.doi.org/10.1155/2014/819209

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