Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C-Reference-Cited by-同舟云学术

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Effects of microwave treatment on physiology and quality of minimally processed bok choy (Brassica campestris L.) during storage at 5 °C

Published:2017-12-19 Issue:2 Volume:12 Page:913-922
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Song Liuli,Luo Haibo,Cheng Xinfeng,Yan Fan,Yang Zhousheng,Yu Zhifang

Funder

Anhui Normal University Innovation Fund

Anhui Normal University College of Environmental Science and Engineering cultivating fund

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/article/10.1007/s11694-017-9707-y/fulltext.html

Reference47 articles.

1. X.L. Shen, Y.M. Zhang, J.Y. Xue, M.M. Li, Y.B. Lin, X.Q. Sun, Y.Y. Hang, Analysis of genetic diversity of Brassica rapa var. chinensis using ISSR markers and development of SCAR marker specific for Fragrant Bok Choy, a product of geographic indication. Genet. Mol. Res. 15, (2016)

2. F.L. Liang, W. Wang, Y. Yang, Q. Wu, Study on bok choy fresh preserving technology. Postharvest Biol. Technol. 48, 342–345 (2012)

3. D.F. Maffei, A.S. Sant’Ana, G. Monteiro, D.W. Schaffner, B.D. Franco, Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Lett. Appl. Microbiol. 62, 444–451 (2016)

4. J. Pinela, J.C. Barreira, L. Barros, S.C. Verde, A.L. Antonio, A.M. Carvalho, M.B. Oliveira, I.C. Ferreira, Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage. Food Chem. 206, 50–58 (2016)

5. Y.J. Zhang, G.P. Chen, T.T. Dong, Y. Pan, Z.P. Zhao, S.T. Tian, Z. Hu, Anthocyanin accumulation and transcriptional regulation of anthocyanin biosynthesis in purple bok choy (Brassica rapa var. chinensis). J. Agric. Food Chem. 62, 12366–12376 (2014)

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3. Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism;2024-02-13

4. Non-thermal effects of microwave irradiation alleviates postharvest chilling injury of peach fruit by retarding phenolic accumulation and enhancing membrane stability;Food Chemistry;2023-06

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