Influence of plasma-activated γ-aminobutyric acid on tissue browning and water migration in fresh-cut potato during storage

Author:

Zhou Dandan,Yang Tian,Liu Qiang,Chen Xiaodong,Cong Kaiping,Li Tingting,Wu Caie,Fan Gongjian,Wafae Bariami,Li Xiaojing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

1. Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables;Ali;Critical Reviews in Food Science and Nutrition,2018

2. Quality of fresh-cut products as affected by harvest and postharvest operations;Ansah;Journal of the Science of Food and Agriculture,2018

3. Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals;Arshad;Food Chemistry,2022

4. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett;Critical Reviews in Food Science and Nutrition,2010

5. Nitric oxide participates in cold-responsive phosphosphingolipid formation and gene expression in Arabidopsis thaliana;Cantrel;New Phytologist,2011

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