采后
消毒剂
食物腐败
二氧化氯
背景(考古学)
业务
生物技术
食品科学
化学
生物
园艺
细菌
遗传学
古生物学
有机化学
无机化学
作者
Sisir Kanta Sahoo,Mahipal Singh Tomar,Rama Chandra Pradhan
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2021-01-01
卷期号:: 103-151
被引量:2
标识
DOI:10.1016/b978-0-12-821912-6.00007-9
摘要
Fresh fruits and vegetables are susceptible to attack by spoilage and pathogenic microorganisms if not handled correctly during or after harvest. Postharvest disinfection of commodities is a curative operation to inhibit fungal pathogens and human bacterial pathogens and therefore enhance food safety. Deterioration of fruits and vegetables can only be prevented by adopting the inhibition of postharvest pathogens and thus ensuring prolonged storage life. This chapter comprises factual, chemical, and administrative context on some of the essential sanitizers existing for the practice nowadays. These include chlorine, chlorine dioxide, ozone, ethanol, hydrogen peroxide, organic acids, and electrolyzed water. A broad description about postharvest application, disinfection mechanism, and regulatory guidelines of these sanitizers has been given in this chapter. This chapter concludes that disinfectant is a vital tool to reduce postharvest decay in fruits and vegetables. In some conditions, sanitization is a pretreatment to the productive employment of postharvest methodology. This chapter clears the controversial, unjustified, and bad reputation of the use of chemical disinfectants as they leave no or much lesser amounts of remnants of the nonhazardous level. The world may consider the use of chemical disinfectants in an eco-friendly way.
科研通智能强力驱动
Strongly Powered by AbleSci AI