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FilenameFormatSizeDescription
ijfs12346-sup-0001-FigureS1.tifimage/tif1738KFigure S1. Effect of time and peracetic acid (PAA) concentration on total microbial count reduction (TMR) of Camarosa freshcut strawberries at 22 °C.
ijfs12346-sup-0002-FigureS2a.tifimage/tif1738KFigure S2. Derringer's overall desirability obtained for OP 1 (a) and OP 2 (b) optimization of the responses (ascorbic acid retention, total anthocyanins retention, and total microbial count reduction).
ijfs12346-sup-0003-FigureS2b.tifimage/tif1738K 
ijfs12346-sup-0005-TablesS1-S6.docxWord document25K

Table S1. Experimental data for total microbial count reduction (TMR) on washed Camarosa fresh-cut strawberries at the Box–Behnken design conditions.

Table S2. Analyses of variance of the total microbial count reduction quadratic model (TMR model) of washed Camarosa fresh-cut strawberries.

Table S3. Coefficients of the model terms, coefficients of determination (R2), and absolute average deviations (AAD) on the microbial count reduction (TMR), total anthocyanins (TAR), and ascorbic acid retention (AAR) models of washed fresh-cut Camarosa strawberries.

Table S4. Optimization criteria based on total microbial count reduction (TMR, −log Nt/N0), total anthocyanins retention (TAR,%), and ascorbic acid retention (AAR,%) after the washing disinfection with peracetic acid of Camarosa fresh-cut strawberries

Table S5. Comparison between predicted responses and experimental results of washing disinfection with peracetic acid of Camarosa fresh-cut strawberries under conditions that satisfied OP 1 and OP 2 optimization criteria.

Table S6. Sensory analysis of fresh-cut strawberries washed in OP 1 and OP 2 conditions and washed with tap water for 2 min (control).

ijfs12346-sup-0004-FigurelegendS1-S2.docxWord document11K 

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