Improvement of Fresh-Cut Mangoes Preservation by Cold Plasma and Its Possible Mechanisms-Reference-Cited by-同舟云学术

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Improvement of Fresh-Cut Mangoes Preservation by Cold Plasma and Its Possible Mechanisms

Published:2024-09-09 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Liu Junping,Huang Yuhao,Sun Yuefang,Zhou Lei,Peng Shengfeng,Zeng Zicong,Liu Wei

Funder

National Natural Science Foundation of China

Key Research and Development Program of Jiangxi Province

Major Discipline Academic and Technical Leaders Training Program of Jiangxi Province

Natural Science Foundation of Jiangxi Province

Research Project of State Key Laboratory of Food Science and Resources, Nanchang University

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03588-6.pdf

Reference40 articles.

1. Bagheri, H., & Abbaszadeh, S. (2020). Effect of cold plasma on quality retention of fresh-cut produce. Journal of Food Quality, 2020, 8866369. https://doi.org/10.1155/2020/8866369

2. Bangar, S. P., Trif, M., Ozogul, F., Kumar, M., Chaudhary, V., Vukic, M., Tomar, M., & Changan, S. (2022). Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety, 21, 1958–1978. https://doi.org/10.1111/1541-4337.12895

3. Cong, L. X., Huang, M. M., Zhang, J. H., & Yan, W. J. (2021). Effect of dielectric barrier discharge plasma on the degradation of malathion and chlorpyrifos on lettuce. Journal of the Science of Food and Agriculture, 101, 424–432. https://doi.org/10.1002/jsfa.10651

4. González-Aguilar, G. A., Wang, C. Y., & Buta, J. G. (2000). Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging. Journal of Agricultural and Food Chemistry, 48, 4204–4208. https://doi.org/10.1021/jf991384j

5. Huang, H., Belwal, T., Li, L., Wang, Y., Aalim, H., & Luo, Z. S. (2020). Effect of modified atmosphere packaging of different oxygen levels on cooking qualities and phytochemicals of brown rice during accelerated aging storage at 37°C. Food Packaging and Shelf Life, 25, 100529. https://doi.org/10.1016/j.fpsl.2020.100529

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