Microbiology of spoilage of a perishable pomegranate product

B. J. Juven; S. Gagel; I. Saguy; H. Weisslowicz

doi:10.1016/0168-1605(84)90003-5

Microbiology of spoilage of a perishable pomegranate product

B. J. Juven^*
, S. Gagel
, I. Saguy
, H. Weisslowicz

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Abstract

Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3-4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms.

Original language	English
Pages (from-to)	135-139
Number of pages	5
Journal	International Journal of Food Microbiology
Volume	1
Issue number	3
DOIs	https://doi.org/10.1016/0168-1605(84)90003-5
State	Published - Sep 1984
Externally published	Yes

Keywords

Acetic acid bacteria
Pomegranate
Spoilage
Yeasts

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10.1016/0168-1605(84)90003-5

Cite this

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title = "Microbiology of spoilage of a perishable pomegranate product",

abstract = "Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3-4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms.",

keywords = "Acetic acid bacteria, Pomegranate, Spoilage, Yeasts",

author = "Juven, \{B. J.\} and S. Gagel and I. Saguy and H. Weisslowicz",

year = "1984",

month = sep,

doi = "10.1016/0168-1605(84)90003-5",

language = "אנגלית",

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journal = "International Journal of Food Microbiology",

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AU - Juven, B. J.

AU - Gagel, S.

AU - Saguy, I.

AU - Weisslowicz, H.

PY - 1984/9

Y1 - 1984/9

N2 - Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3-4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms.

AB - Pomegranate kernels were stored in plastic pouches in a modified gas atmosphere under refrigeration. The storage life of this product (3-4 weeks at 1°C) was limited by off-flavours produced by microbial metabolism; yeasts and acetic acid bacteria were the predominant spoilage organisms.

KW - Acetic acid bacteria

KW - Pomegranate

KW - Spoilage

KW - Yeasts

UR - https://www.scopus.com/pages/publications/48549111034

U2 - 10.1016/0168-1605(84)90003-5

DO - 10.1016/0168-1605(84)90003-5

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AN - SCOPUS:48549111034

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EP - 139

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 3

ER -

Microbiology of spoilage of a perishable pomegranate product

Abstract

Keywords

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