Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)-Reference-Cited by-同舟云学术

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Effect of honey and calcium dips on quality of fresh-cut nectarine (Prunus persica L. Batsch)

Published:2018-04 Issue:2 Volume:52 Page:140-145
ISSN:2452-316X
Container-title:Agriculture and Natural Resources
language:en
Short-container-title:Agriculture and Natural Resources

Author:

Wen Bo,Wu Xiaozhen,Boon-Ek Yaowapa,Xu Lan,Pan Haifa,Xu Peng,Wu Yuyue,Supapvanich Suriyan

Funder

Key Laboratory of Genetic Improvement and Eco-physiology of Horticultural Crop (Institute of Horticulture, Anhui Academy of Agricultural Sciences)

Anhui Provincial Natural Science Foundation

Key Research Project in Anhui Province

Talented Young Scientists Program

Publisher

Kasetsart University and Development Institute

Subject

General Agricultural and Biological Sciences

Reference30 articles.

1. Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures;Andrade Cuvi;LWT-Food Sci. Tech.,2011

2. Partial characterization of a peptide from honey that inhibits mushroom polyphenol oxidase;Ates;J. Food Biochem.,2001

3. Quality of fresh-cut ‘Kent’ mango slices prepared from hot water or non-hot water-treated fruit;Dea;Postharvest Biol. Technol.,2010

4. Maintaining quality of minimally processed pomegranate arils by honey treatments;Ergun;Br. Food J.,2009

5. Extending shelf life of fresh-cut persimmon by honey solution dips;Ergun;J. Food Process. Preserv.,2010

Cited by 8 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. Volatile Metabolites to Assess the Onset of Chilling Injury in Fresh-Cut Nectarines;Foods;2024-03-29

2. Calcium chloride treatment maintains quality and enhances antioxidant capacity of fresh-cut carrots through modulating DcCMLs-DcCAMTA3-mediated phenylpropanoid pathway;Postharvest Biology and Technology;2024-03

3. Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges;Food and Bioprocess Technology;2023-10-23

4. Improvements in the color, phytochemical, and antioxidant properties of frozen ripe mango pieces using calcium chloride dipping and chitosan coating;Journal of Food Science;2023-07-17

5. Calcium chloride and chitosan coatings combined with modified atmosphere packaging extend the shelf life and maintain the quality of frozen mango slices;International Journal of Food Science & Technology;2022-12-26

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