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Chlorine Dioxide (Clo2)-Releasing Sachet for Extending Shelf Life of Cherry Tomatoes

https://doi.org/10.2139/ssrn.4806869
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Shelf-life of minimally processed lettuce and cabbage treated with gaseous chlorine dioxide and cysteine
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Chemical and nutritional quality changes of tomato during postharvest transportation and storage
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PEBAX® with PEG functionalized POSS as nanocomposite membranes for CO2 separation
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Cracking of cherry tomatoes in solution
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Thermal Crosslinking of Maltodextrin and Citric Acid. Methodology to Control the Polycondensation Reaction under Processing Conditions
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Fresh Produce Safety and Quality: Chlorine Dioxide’s Role
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The Effect of Salinity on Fruit Quality and Yield of Cherry Tomatoes
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Quality Traits and Nutritional Components of Cherry Tomato in Relation to the Harvesting Period, Storage Duration and Fruit Position in the Truss
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A Focus on Chlorine Dioxide: The Promising Food Preservative
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Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments
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Use of chlorine dioxide as alternative to chlorination in reverse osmosis product water
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