Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.

Abstract

This study evaluated the potential of modified atmospheres (MAs) combining high oxygen (O₂) and high carbon dioxide (CO₂) levels to extend the shelf-life of fresh-cut honeydew melon. Firstly, the effect of MA on the growth and volatile organic metabolite production of Candida sake, Leuconostoc mesenteroides and Leuconostoc gelidum, which had all been… (More)
DOI: 10.1016/j.ijfoodmicro.2013.08.002

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Cite this paper

@article{Zhang2013EffectOH, title={Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.}, author={Bao-Yu Zhang and Simbarashe Samapundo and Vasileios Pothakos and G{\"o}knur S{\"u}rengil and Frank Devlieghere}, journal={International journal of food microbiology}, year={2013}, volume={166 3}, pages={378-90} }