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Heat Treatments Control Extension Growth and Enhance Microbial Disinfection of Minimally Processed Green Onions

Authors:
M.I. CantwellDepartment of Vegetable Crops, One Shields Avenue, University of California, Davis, CA 95616-8631

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G. HongDepartment of Vegetable Crops, One Shields Avenue, University of California, Davis, CA 95616-8631

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T.V. SuslowDepartment of Vegetable Crops, One Shields Avenue, University of California, Davis, CA 95616-8631

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Article Category:
Research Article
Online Publication Date:
Jul 2001
Page(s):
732–737
Volume/Issue:
Volume 36: Issue 4
Copyright:
© American Society for Horticultural Science 2001
DOI:
https://doi.org/10.21273/HORTSCI.36.4.732
Free access
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Received:
23 Jun 2000
|
Accepted:
03 Oct 2000
|
Published-print:
01 Jan 2001
Received:
23 Jun 2000
|
Accepted:
03 Oct 2000
|
Published-print:
01 Jan 2001
M.I. CantwellDepartment of Vegetable Crops, One Shields Avenue, University of California, Davis, CA 95616-8631

Search for other papers by M.I. Cantwell in
Google ScholarClose
,
G. HongDepartment of Vegetable Crops, One Shields Avenue, University of California, Davis, CA 95616-8631

Search for other papers by G. Hong in
Google ScholarClose
, and
T.V. SuslowDepartment of Vegetable Crops, One Shields Avenue, University of California, Davis, CA 95616-8631

Search for other papers by T.V. Suslow in
Google ScholarClose
Received:
23 Jun 2000
|
Accepted:
03 Oct 2000
|
Published-print:
01 Jan 2001
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