Reducing chilling injury and decay in stored sweet basil

Nehemia Aharoni Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

David Kenigsbuch Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

Daniel Chalupowicz Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

Mariela Faura-Mlinski Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

Zion Aharon Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

Dalia Maurer Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

Alona Ovadia Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

Amnon Lers Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The Volcani Center, Bet Dagan 50250, Israel

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Asama Phaephiphat & Warapa Mahakarnchanakul. (2018) Surface decontamination of Salmonella Typhimurium and Escherichia coli on sweet basil by ozone microbubbles. Cogent Food & Agriculture 4:1.
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Kanokporn Changsawake, Warawut Krusong, Chamroon Laosinwattana & Montinee Teerarak. (2017) Retarding Changes of Postharvest Qualities of Sweet Basil (Ocimum basilicum Linn.) by Vapor-Phase Vinegar. Journal of Herbs, Spices & Medicinal Plants 23:4, pages 284-298.
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Reducing chilling injury and decay in stored sweet basil

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Reducing chilling injury and decay in stored sweet basil

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