Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage-Reference-Cited by-同舟云学术

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Effects of acidic electrolyzed oxidizing water on retarding cell wall degradation and delaying softening of blueberries during postharvest storage

Published:2017-10 Issue: Volume:84 Page:650-657
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Yihui,Hung Yen-Con,Chen Mengyin,Lin Hetong

Funder

State and Hatch

Construction Projects of Top University at Fujian Agriculture and Forestry University of China

Project of Finance Department of Fujian Province in China

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

2. Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit;Bu;Postharvest Biology and Technology,2013

3. Changes in fruit firmness, cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage;Chen;Scientia Horticulturae,2015

4. Modification of hemicellulose polysaccharides during ripening of postharvest banana fruit;Cheng;Food Chemistry,2009

5. Effects of a feasible 1-methylcyclopropene postharvest treatment on senescence and quality maintenance of harvested Huanghua pears during storage at ambient temperature;Chen;LWT-Food Science and Technology,2015

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2. Thymol application delays the decline of fruit quality in blueberries via regulation of cell wall, energy and membrane lipid metabolism;Food Chemistry;2024-11

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4. Dicyclohexylcarbodiimide and disodium succinate regulate the pulp softening and breakdown in fresh longan by modulating the metabolism of cell wall polysaccharides;Postharvest Biology and Technology;2024-10

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