Browsing Grup de Recerca en Postcollita by Author "Plaza, Lucía"
Now showing items 1-4 of 4
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Changes in the quality and antioxidant properties of fresh-cut melontreated with the biopreservative culture Pseudomonas graminis CPA-7 during refrigerated storage
Plaza, Lucía; Altisent Rosell, Rosa; Alegre Vilas, Isabel; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel (Elsevier B.V., 2016)The strain CPA-7 of Pseudomonas graminis, isolated from apple by our group, was reported to reduce the population of foodborne pathogens in minimally processed fruit. The aim of this work was to investigate its effect on ... -
Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as "ready to eat" apple wedges
Altisent Rosell, Rosa; Plaza, Lucía; Alegre Vilas, Isabel; Viñas Almenar, Inmaculada; Abadias i Sero, Mª Isabel (Elsevier, 2014)The development of fresh-cut apple products requires the reconsideration of cultivar selection because different characteristics are required compared with those characteristics for the fresh market. The aim of this work ... -
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears
Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Plaza, Lucía; Iglesias Valenzuela, María Belén; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid (WileySociety of Chemical Industry, 2018)BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium ... -
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
Zudaire Villanueva, Lorena; Viñas Almenar, Inmaculada; Iglesias Valenzuela, María Belén; Plaza, Lucía; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid (SAGE Publications, 2018)Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays ...