A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition-Reference-Cited by-同舟云学术

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A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition

Published:2022-09-19 Issue: Volume: Page:1-22
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Wang Haopeng¹²³,Iqbal Aamir¹²³,Murtaza Ayesha¹²³,Xu Xiaoyun¹²³,Pan Siyi¹²³,Hu Wanfeng¹²³

Affiliation:

1. College of food science and technology, Huazhong agricultural university, Wuhan, China

2. Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China

3. Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei

Funder

the Fundamental Research Funds for the Central Universities

the National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2119997

Reference153 articles.

1. Overview of Witloof Chicory (Cichorium intybus L.) Discolorations and Their Underlying Physiological and Biochemical Causes

2. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

3. Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

4. Umbrella review on chilling injuries: Post-harvest issue, cause, and treatment in tomato

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3. Potential of emerging “all-natural” edible coatings to prevent post-harvest losses of vegetables and fruits for sustainable agriculture;Progress in Organic Coatings;2024-08

4. Formulation and application of poly lactic acid, gum, and cellulose-based ternary bioplastic for smart food packaging: A review;International Journal of Biological Macromolecules;2024-05

5. Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation;Food and Bioprocess Technology;2024-04-04

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