Gaseous ozone treatment prolongs the shelf-life of fresh-cut kiwifruit by maintaining its ascorbic acid content-Reference-Cited by-同舟云学术

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Gaseous ozone treatment prolongs the shelf-life of fresh-cut kiwifruit by maintaining its ascorbic acid content

Published:2022-12 Issue: Volume:172 Page:114196
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Yajing,Li Yuexin,Yang Shuhan,Wu Zhaoxia^ORCID,Shen Yixiao

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Evaluation of ozone efficacy on the reduction of microbial population of fresh cut lettuce (Lactuca sativa) and green bell pepper (Capsicum annuum);Alexopoulos;Food Control,2013

2. Reduction of Escherichia coli O157, Listeria monocytogenes and Salmonella enterica sv. Typhimurium populations on fresh-cut bell pepper using gaseous ozone;Alwi;Food Control,2014

3. Ozone fumigation for safety and quality of wine grapes in postharvest dehydration;Botondi;Food Chemistry,2015

4. Polyphenols: Extraction methods, antioxidative action, bioavailability and anticarcinogenic effects;Brglez Mojzer;Molecules,2016

5. 1-MCP extends the shelf life of ready-to-eat ‘Hayward’ and ‘Qihong’ kiwifruit stored at room temperature;Chai;Scientia Horticulturae,2021

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low gaseous ozone doses as an elicitor for health-promoting compounds in Andean blackberries (Rubus glaucus Benth);Scientia Horticulturae;2024-10

2. Role of methyl jasmonate in alleviating chilling injury in 'Xuxiang' kiwifruit: Insights from transcriptomic evidence;Postharvest Biology and Technology;2024-10

3. Transcriptome analysis reveals ozone treatment maintains ascorbic acid content in fresh-cut kiwifruit by regulating phytohormone signalling pathways;Food Research International;2024-09

4. ε-Polylysine treatment maintains sensory quality, texture, flavor, and inhibits aerobic bacteria growth in vacuum-packed fresh-cut lettuce;Postharvest Biology and Technology;2024-08

5. Potential of drying carrot using ozone pre-treatment: Mass transfer modelling and techno-functional properties;Food and Bioproducts Processing;2024-08

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