Effect on lipoxygenase pathway and flavor stabilization of postharvest strawberries by intense pulsed light treatment-Reference-Cited by-同舟云学术

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Effect on lipoxygenase pathway and flavor stabilization of postharvest strawberries by intense pulsed light treatment

Published:2023-10 Issue: Volume:204 Page:112472
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Liu Qiang,Ding Haizhen,Zhang Tingting,Zhou Dandan,Zhu Tong,Pan Leiqing,Ma Gaoxing,Lan Weijie,Zhao Siqi,Hu Qiuhui,Ding Chao

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference48 articles.

1. Flavour retention and related enzyme activities during storage of strawberry juices processed by high-intensity pulsed electric fields or heat;Aguiló-Aguayo;Food Chem.,2009

2. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries;Avalos-Llano;Food Chem.,2018

3. The potential of nonthermal techniques to achieve enzyme inactivation in fruit products;Basak;Trends Food Sci. Technol.,2022

4. Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’strawberries;Bovi;Food Packag. Shelf Life,2018

5. Nectarine volatilome response to fresh-cutting and storage;Ceccarelli;Postharvest Biol. Technol.,2020

Cited by 3 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. Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest;Foods;2024-07-16

2. Pre-harvest treatments: A different insight into preservation of strawberries;Journal of Berry Research;2024-06-10

3. Maintaining the balance of fungal community through active packaging film makes strawberry fruit pose pleasant flavor during storage;Postharvest Biology and Technology;2024-05

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