Effectiveness of sodium hypochlorite, peroxyacetic acid and peroxycitric acid in reducing microorganisms on the surface of fresh whole litchi fruit and its arils

• المؤلفون الرئيسيون: Putkrong Phanumong, Nithiya Rattanapanone, Methinee Haewsungcharern
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Multidisciplinary
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650823930&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/51195
• المؤسسة: Chiang Mai University

The effectiveness of three sanitizers, sodium hypochlorite (NaOCl), peroxyacetic acid (PAA) and peroxycitric acid (PCA) in decreasing the total number of bacteria and yeast-molds on the peel of whole litchi fruit and its arils of three cultivars, cv. Honghuay, Gimjeng and Jugkapat were studied. Firs...