Вестник МГТУ. 2020, Т. 23, № 3.
Вестник МГТУ. 2020. Т. 23, № 3. С. 291-301. DOI: 10.21443/1560-9278-2020-23-3-291-301 Xu Y., Tian Y., Ma R., Liu Q. [et al.]. Effect o f plasma activated water on the postharvest quality o f button mushrooms, Agaricus bisporus // Food Chemistry. 2016. Vol. 197, Part A. P. 436-444. DOI: https://doi.org/ 10.1016/j.foodchem.2015.10.144. Zhang K., Pu Y.-Y., Sun D.-W. Recent advances in quality preservation o f postharvest mushrooms (Agaricus bisporus): A review // Trends in Food Science Technology. 2018. No 78. P. 72-82. doi:10.1016/j.tifs.2018.05.012. Zivanovic S., Buescher R., Kim S. K. Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature // Journal o f Food Science. 2003. Vol. 68, Iss. 5. P. 1860-1865. DOI: https://doi.org/10.1111/j.1365-2621.2003.tb12343.x. References Aleksakhin, R. M., Sanzharova, N. I., Kozmin, G. V., Pavlov, A. N. et al. 2014. Prospects for the use o f radiation technologies in the agro-industrial complex o f the Russian Federation. Bulletin o f the Russian Academy o f Natural Sciences, 1, pp. 78-85. (In Russ.) Dyatlov, V. V., Popova, N. A., Medvedkova, I. I. 2011. Quality and safety o f champignons during storage. Tovaroznavchiy visnik, 3, pp. 96-104. (In Russ.) Kovalskaya, L. P., Petrash, I. P., Shishkina, N. S. 1970. The influence o f ionizing radiation on the ripening o f fruits and their resistance to microorganisms. Reports Scientific and technical indicators on the use o f ionizing measurements in the national economy. Tula, pp. 22-32. (In Russ.) Loy, N. N., Sanzharova, N. I., Chizh, T. V., Shchagina, N. I. et al. 2017. Prospects for the use o f radiation technologies for increasing the storage time o f vegetables [Electronic resource]. Proceedings o f II Intern. conf. Innovative research and developmentfo r scientific support ofproduction and storage o f environmentally safe agricultural and fo o d products. 05-26 June 2017. Krasnodar, pp. 54-58. URL: http://vniitti.ru/conf/ conf2017/sbornik_conf2017.pdf. (In Russ.) Unchanging radiation methods in the processing o f agricultural crops: Scientific analyt. review. 2019. Pavlov Yu. S., Petrov А. N., Trishkaneva М. V. Moscow. (In Russ.) Radiation technologies in agriculture and food industry. 2015. Eds. Kozmin G. V., Geraskin S. A., Sanzharova N. I. Obninsk. (In Russ.) Chizh, T. V., Kozmin, G. V., Polyakova, L. P., Melnikova, T. V. 2011. Radiation treatment as a technological method to increase the level o f food safety. Bulletin o f the Russian Academy o f Natural Sciences, 11(4), pp. 44-49. (In Russ.) Shishkina, N. S., Karastoyanova, O. V., Levshenko, M. T., Stepanishcheva, N. M. et al. 2018. The use o f UV radiation to improve the technology o f pre-implementation storage o f tomatoes. Kholodilnaya tekhnika, 8, pp. 50-53. (In Russ.) Shishkina, N. S., Fedyanina, N. I., Karastoyanova, O. V., Levshenko, M. T. et al. 2019. Increasing the safety o f mushrooms by physical processing methods. Kholodilnaya tekhnika, 9, pp. 45-50. (In Russ.) Aiamla-or, S., Yamauchi, N., Takino, S., Shigyo, M. 2009. Effect o f UV-A and UV-B irradiation on broccoli (Brassica oleracea L. Italica Group) floret yellowing during storage. Postharvest Biology and Technology, 54(3), pp. 177-179. DOI: https://doi.org/10.1016Zj.postharvbio.2009.07.006. Akram, K., Kwon, J.-H. 2010. Food irradiation for mushrooms: A review. Journal o f the Korean Society fo r Applied Biological Chemistry, 53, pp. 257-265. DOI: https://doi.org/10.3839/jksabc.2010.041. Alonso, M., Palou, L., M. Angel del Rfo, Jacas, J.-A. 2007. Effect o f X-ray irradiation on fruit quality of clementine mandarin cv. "Clemenules". Radiation Physics and Chemistry, 76(10), pp. 1631-1635. DOI: https://doi. org/10.1016/j .radphyschem.2006.11.015. Berger, A., Hansen, H. 1962. The preservation o f thin skin potatoes with low dosage x-rays. Zeitschrift fu r Lebensmittel Untersuchung undForschung, 117, pp. 215-225. Cia, P., Pascholati, S. F., Benato, E. A., Camili, E. C. et al. 2007. Effects o f gamma and UV-C irradiation on the postharvest control o f papaya anthracnose. Postharvest Biology and Technology, 43(3), pp. 366-373. DOI: https://doi.org/10.1016/j.postharvbio.2006.10.004. Dellarosa, N., Frontuto, D., Laghi, L., Dalla Rosa, M. et al. 2017. The impact o f pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalks. Food Chemistry, 236, pp. 94-100. DOI: https://doi.org/10.1016/j.foodchem.2017.01.105. Diamantopoulou, P., Philippoussis, A. 2015. Cultivated mushrooms: Preservation and processing. Handbook of Vegetable Preservation and Processing. Eds.: Y. H. Hui, E. Ozgul Evranuz. CRC Press, pp. 495-525. DOI: https://doi.org/10.1201/b19252. Doymaz, I. 2014. Infrared drying o f button mushroom slices. Food Science and Biotechnology, 23(3), pp. 723-729. DOI: http://dx.doi.org/10.1007/s10068-014-0098-0. Fernandes, A., Antonio Amilcar, L., Oliveira, M., Beatriz, P. P. et al. 2012. Effect o f gamma and electron beam irradiation on the physico-chemical and nutritional properties o f mushrooms: A review. Food Chemistry , 135(2), pp. 641-650. DOI: https://doi.org/10.1016/j.foodchem.2012.04.136. 299
Made with FlippingBook
RkJQdWJsaXNoZXIy MTUzNzYz