Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference40 articles.
1. Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage;Chen;LWT,2017
2. Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism;Chen;Food Chemistry,2019
3. Low voltage electrostatic field treatment of fresh-cut pineapples with slightly acidic electrolytic water: Influence on physicochemical changes and membrane stability;Cheng;Scientia Horticulturae,2022
4. Cell wall polysaccharides degradation and ultrastructure modification of apricot during storage at a near freezing temperature;Fan;Food Chemistry,2019
5. Trisodium phosphate delays softening of jujube fruit by inhibiting cell wall-degrading enzyme activities during ambient storage;Ge;Scientia Horticulturae,2020
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1. Xanthan gum coating delays ripening and softening of jujube fruit by reducing oxidative stress and suppressing cell wall polysaccharides disassembly;Postharvest Biology and Technology;2024-03
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