Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

The influence of ultrasound combined with sodium hypochlorite (US-NaClO) treatment on microorganisms and quality of fresh-cut cucumber during storage were investigated. Ultrasound (400 W, 40 kHz, US: 5, 10 and 15 min) and sodium hypochlorite (NaClO: 50, 75, 100 ppm) were used to treat fresh-cut cucu...

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Bibliographic Details
Main Authors: Chunhong Zhang, Wanfu Hou, Wenting Zhao, Shuang Zhao, Pan Wang, Xiaoyan Zhao, Dan Wang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
fresh-cut cucumber
microbial changes
quality
Online Access:https://www.mdpi.com/2304-8158/12/4/754

Internet

https://www.mdpi.com/2304-8158/12/4/754

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