Bacteriological Quality of Citrus Fruits (Morocco)
نویسندگان
چکیده
منابع مشابه
Automated Quality Inspection of Citrus Fruits – A Review
Non-destructive quality inspection of fruits provides quality products for domestic consumption as well as for export markets, increasing consumer/buyer confidence. It provides assurance of quality and subsequent value addition. A major thrust of current research is towards the development of quality inspection systems for improved sorting and automated quality control. Machine Vision inspectio...
متن کاملFactors Affecting Quantity and Quality in Citrus Fruits
The .interest of fruit growers must in each grower must use his own judgment the nature of the case be centered oil the in evaluating the relative importance of qttality and quantity of the fruit prothese factors in handling his own grove. duced~. This interest has always been reNo attempt is being made to lay down fleeted in the previous meetings of this rules for guidance; it is more desirab'...
متن کاملLevels of phosphorus in citrus fruits
___________________________________________________________________________________________ Abstract Phosphates are inorganic compounds, based on the element phosphorus, combined with oxygen to form phosphates, the form in which phosphorus is present in nature. Phosphates are essential for plant growth, crops, and human health. Phosphates have been used in processing and preservation of fruits ...
متن کاملEffectiveness of Citrus Fruits on Helicobacter pylori
It is known that Helicobacter pylori infection is associated with chronic gastritis, peptic ulcer, and gastric carcinoma. Due to the increased side effects of the treatment regimens and the development of antimicrobial resistance, a number of natural compounds have been tested as potential alternatives. In this review, we will examine the current knowledge on the effect of Citrus fruits and the...
متن کاملThe Physiology of Citrus Fruits in Storage
Refrigerated and frozen storage Concentrating Dehydrating Pickling and fermenting Sugar preservation Miscellaneous Recovery of constituents Disposal of residues and effluents Analytical and composition Nutrition Still another basis for classification might be according to the type of food as: Fruits Vegetables Grains Nuts Spices Meat Fish Dairy products Poultry products Condiments Confections B...
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ژورنال
عنوان ژورنال: International Journal of Environment, Agriculture and Biotechnology
سال: 2020
ISSN: 2456-1878
DOI: 10.22161/ijeab.52.13