Institutional Repository of Coll Life & Sci Engn
Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods | |
Zhao, Ping; Ndayambaje, Jean Pierre; Liu, Xiao; Xia, Xingxing | |
2022-11-01 | |
发表期刊 | FOOD REVIEWS INTERNATIONAL |
ISSN | 8755-9129 |
卷号 | 38页码:225-246 |
摘要 | Fruits production and consumption are generally increasing because of consumers' awareness of healthy nutrition. Fruit quality and safety are both important since fruits are vulnerable to microbial deterioration due to their nutritional composition. Spoilage microorganisms invade fruits during the period of growth and mainly during post-harvest handling. Physical damage of the fruit tissue may lead to microbial contamination. Fortunately, fruit spoilage is preventable and this discussion intends to provide an overview of the sources, distinctive factors, and causes of fruit spoilage and some of the commonly adopted methods and practices to prevent fruit spoilage. |
关键词 | Fruit spoilage microbial infection postharvest fruit preservation shelf life |
DOI | 10.1080/87559129.2020.1858859 |
收录类别 | SCIE |
语种 | 英语 |
WOS研究方向 | Food Science & Technology ; Nutrition & Dietetics |
WOS类目 | Food Science & Technology ; Nutrition & Dietetics |
WOS记录号 | WOS:000604005900001 |
出版者 | TAYLOR & FRANCIS INC |
来源库 | WOS |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | https://ir.lut.edu.cn/handle/2XXMBERH/155026 |
专题 | 生命科学与工程学院 马克思主义学院 |
通讯作者 | Ndayambaje, Jean Pierre |
作者单位 | Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Peoples R China |
第一作者单位 | 生命科学与工程学院 |
通讯作者单位 | 生命科学与工程学院 |
第一作者的第一单位 | 生命科学与工程学院 |
推荐引用方式 GB/T 7714 | Zhao, Ping,Ndayambaje, Jean Pierre,Liu, Xiao,et al. Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods[J]. FOOD REVIEWS INTERNATIONAL,2022,38:225-246. |
APA | Zhao, Ping,Ndayambaje, Jean Pierre,Liu, Xiao,&Xia, Xingxing.(2022).Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods.FOOD REVIEWS INTERNATIONAL,38,225-246. |
MLA | Zhao, Ping,et al."Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods".FOOD REVIEWS INTERNATIONAL 38(2022):225-246. |
条目包含的文件 | 条目无相关文件。 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论