EFFECTS OF A VACUUM INFILTRATION-BASED METHOD WITH ASCORBIC ACID ON INTERNAL BROWNING OF PLUM (PRUNUS SALICINA LINDELL CV. YUHUANG) DURING COLD STORAGE-Reference-Cited by-同舟云学术

EFFECTS OF A VACUUM INFILTRATION-BASED METHOD WITH ASCORBIC ACID ON INTERNAL BROWNING OF PLUM (PRUNUS SALICINA LINDELL CV. YUHUANG) DURING COLD STORAGE

Published:2011-04-26 Issue:5 Volume:35 Page:581-586
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

SHAO Y.,LUO Y.,CHEN A.,CHU H.,LU C.,ZHU Y.,TIAN H.,ZHU B.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2010.00503.x/fullpdf

Reference24 articles.

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3. Biochemical factors associated with a CO2-induced flesh browning disorder of Pink Lady apples;ELENADE;Postharvest Biol. Tec.,2008

4. Response of minimally processed carambola to chemical treatments and low-oxygen atmospheres;GUSTAVO;Postharvest Biol. Tec.,2008

5. Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite;HE;Food Chem.,2008

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1. Ascorbic acid as a master redox regulator of fruit ripening;Postharvest Biology and Technology;2024-01

2. Postharvest application of L‐cysteine to prevent enzymatic browning of “Stanley” plum fruit during cold storage;Journal of Food Processing and Preservation;2020-08-06

3. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems;Critical Reviews in Food Science and Nutrition;2019-12-20