Microbial stability Food preservation 4 Potassium 4 Storage time 4 Antibiotics 2 Bacteria (microorganisms) 2 Bacteriocin 2 Chlorine compounds 2 Color 2 Color parameter 2 Colour 2 Colour change 2 Combined treatment 2 Consistency coefficient 2 Cucurbita moschata 2 Cut pear 2 Different effects 2 E. coli 2 Effects of water activity 2 Emulsification 2 Emulsion structures 2 Escherichia coli 2 Food matrixes 2 Food system 2 Fresh-cut 2 Fruits 2 Glucose 2 Hurdle technology 2 Hydrogen peroxide 2 Interactions 2