Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue-Reference-Cited by-同舟云学术

Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

Published:2021-09 Issue: Volume:179 Page:111557
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Kong Mengjie,Murtaza Ayesha,Hu Xueqi,Iqbal Aamir,Zhu Lijuan,Ali Shinawar Waseem,Xu Xiaoyun,Pan Siyi,Hu Wanfeng

Funder

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference45 articles.

1. Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain;Arshadi;Green Chem.,2016

2. Effect of high carbon dioxide concentration on PAL activity and phenolic contents in ripening cherimoya fruit;Assis;Postharvest Biol. Technol.,2001

3. Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices;Ayón-Reyna;Food Sci. Technol.,2019

4. Polyphenol oxidase (PPO) and pectin methylesterase (PME) inactivation by high pressure carbon dioxide (HPCD) and its applicability to liquid and solid natural products;Benito-Román;Catal. Today,2019

5. High pressure carbon dioxide treatment for fresh-cut carrot slices;Bi;Innov. Food Sci. Emerg. Technol.,2011

Cited by 28 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. Protecting celtuce (Lactuca sativa L. var. augustana) slices against storage-induced oxidative stress and discoloration by using diode laser exposure;Postharvest Biology and Technology;2024-12

2. Mechanism of exogenous methyl jasmonate in regulating the quality of fresh-cut Chinese water chestnuts;Frontiers in Plant Science;2024-08-15

3. Metabolomic insights into the browning inhibition of fresh-cut apple by hydrogen sulfide;Food Chemistry;2024-07

4. Evaluation of acetic acid treatment of fresh–cut water chestnuts using gray–correlation analysis based on the variation–coefficient weight;Frontiers in Nutrition;2024-06-20

5. Widely targeted metabolomics analysis reveals the potential metabolic network of high-pressure carbon dioxide regulating fresh-cut Chinese water chestnut yellowing;Food Bioscience;2024-06