Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage-Reference-Cited by-同舟云学术

Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage

Published:2021-08-19 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Belay Zinash A.¹^ORCID,Botes W. J.²,Caleb Oluwafemi J.¹³

Affiliation:

1. Agri‐Food Systems & Omics Laboratory Post‐Harvest and Agro‐Processing Technologies (PHATs)Agricultural Research Council (ARC) Infruitec‐Nietvoorbij Stellenbosch South Africa

2. Post‐harvest iQ Laboratory Post‐Harvest and Agro‐Processing Technologies (PHATs)Agricultural Research Council (ARC) Infruitec‐Nietvoorbij Stellenbosch South Africa

3. Post‐Harvest and Agro‐Processing Technologies (PHATs)Agricultural Research Council (ARC) Infruitec‐Nietvoorbij Stellenbosch South Africa

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15879

Reference58 articles.

1. Hot water dipping: Impact on postharvest quality, individual sugars, and bioactive compounds during storage of ‘Sonata’ strawberry

2. Efficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit

3. Relationships between the instrumental and sensory characteristics of four peach and nectarine cultivars stored under air and CA atmospheres

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

5. Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage

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