Table of Contents Author Guidelines Submit a Manuscript
Journal of Food Quality
Volume 2018, Article ID 7564056, 8 pages
https://doi.org/10.1155/2018/7564056
Research Article

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Correspondence should be addressed to Peng Jin; nc.ude.uajn@nijp

Received 18 September 2017; Revised 18 December 2017; Accepted 9 January 2018; Published 8 February 2018

Academic Editor: Jorge Barros-Velázquez

Copyright © 2018 Chen Ling et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Chen Ling, Jia Xu, Shuang Shao, Li Wang, Peng Jin, and Yonghua Zheng, “Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit,” Journal of Food Quality, vol. 2018, Article ID 7564056, 8 pages, 2018. https://doi.org/10.1155/2018/7564056.