Examining the response of Botrytis cinerea to aqueous ozone: inactivation kinetics, structure, physiology, and growth in different strawberries cultivars
Angela Romero Bernal, Silvia Raffellini, Gabriela Jaramillo-Sánchez, Stella Maris Alzamora, Paula Luisina Gómez
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Abstract
This work aimed to study the kinetics and mechanisms of Botrytis cinerea conidia inactivation by aqueous ozone treatments (2.5 ± 0.8 mg O3 L−1 and 4.2 ± 0.2 mg O3 L−1, 0.5–16 min), using convention...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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