Polydiacetylene-based ammonia sensors as an indicator for meat spoilage at a wide range of food storage temperatures (RT, 4 °C, and −20 °C).

Jasmonates (jasmonic acid or methyl jasmonate) promote stomatal closure in Paphiopedilum Supersuk (RHS, 1973) and P. tonsum (Rchb.f) Stein. Studies

Plasma-activated water (PAW) is an emerging sanitizer in the fresh food industry, where food safety must be achieved without a thermal kill step. Here, we demonstrate PAW generated in situ to be a competitive sanitizer technology, providing a significant reduction of pathogenic and spoilage microorganisms while maintaining the quality and shelf life of the produce item.