Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth-Reference-Cited by-同舟云学术

Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth

Published:2021-05 Issue: Volume:175 Page:111502
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Bata Gouda Mohamed Hawali,Zhang Chunjie,Peng Sijia,Kong Xiaoxue,Chen Yuru,Li Hong,Li Xuerui,Luo Haibo,Yu Lijuan

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference50 articles.

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1. 2,3-Butanedione inhibited the swelling and microbial growth, maintained flavor and quality attributes of vacuum-packed lotus root;Food Control;2024-12

2. Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism;Food Chemistry: X;2024-12

3. Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes;Postharvest Biology and Technology;2024-10

4. The protective effects of oleic acid-enriched xanthan edible coating on cold injury and quality attributes of sapodilla fruit;New Zealand Journal of Crop and Horticultural Science;2024-09-04

5. Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices;Food Chemistry;2024-09