Spoilage, post harvest

Only post-harvest decay or spoilage will be considered. Food spoilage organisms are frequently grouped according to the type of activity for example, proteolytic, lipolytic or saccharolytic, or by growth requirements such as thermophilic or halophilic. 

De Corato, U.. 0. Maccioni, M. Trupo, and G. Di Sanzo, 2010. Use of essential oil of Lauras nobilis obtained by means of a supercritical carbon dioxide technique against post harvest spoilage fungi. 

Agriculture Rop protection harvest timing and storage meat, seafood, and fish products plant production pre-and post-harvest diseases Homeland security safe food supply crop ripeness preservation treatments freshness contanuna-tion spoilage cultivar selection variety characteristics plant disease diagnoses pest identification detect non-indigenous pests of food crops... 

As a preservative for functional fluids OPP is used in adhesives, thickeners, lubricoolants, textile, leather and paper auxiliaries, ceramic glazes etc. Textile material, leather and paper is protected against biodeterioration through application of OPP or OPP-Na (7.4.1a.). It is gaining more and more importance as a substitute for PCP (7.5.4.) for the temporary protection of freshly cut wood and sawn timber. Even post harvest preservatives to prevent spoilage of stored fruits (e.g. citrus fruits) may be based on OPP for the latter application the following limit is fixed in the USA and the EC lOmg/kg citrus fruit. 

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