A novel postharvest preservation technology of fruit—Intermittent high oxygen treatment: A case study on “Lingwu” long jujube-Reference-Cited by-同舟云学术

A novel postharvest preservation technology of fruit—Intermittent high oxygen treatment: A case study on “Lingwu” long jujube

Published:2022-10-02 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hou Shuangdi¹,Yang Qian¹,Zheng Jiaxuan¹,Liu Xia¹²

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering Tianjin University of Science & Technology Tianjin P.R. China

2. Tianjin Fresh food and Biological Technology Co. Ltd. Tianjin P.R. China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17209

Reference48 articles.

1. Microbial and quality changes in minimally processed baby spinach leaves stored under super atmospheric oxygen and modified atmosphere conditions

2. Low-temperature cold shock may induce rind colour development of ‘Nules Clementine’ mandarin (Citrus reticulata Blanco) fruit

3. Impacts of low and super-atmospheric oxygen concentrations on quality attributes, phytonutrient content and volatile compounds of minimally processed pomegranate arils (cv. Wonderful)

4. [136] Assay of catalases and peroxidases

5. Correlation of taste values with chemical compositions and Rapid Visco Analyser profiles of 36 indica rice (Oryza sativa L.) varieties

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