Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce-Reference-Cited by-同舟云学术

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce

Published:2021-01-08 Issue:2 Volume:9 Page:888-899
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Li¹²,Yi Ping¹²,Li Changbao¹²,Xin Ming¹,Sun Jian¹²^ORCID,He Xuemei¹²,Sheng Jinfeng¹,Zhou Zhugui¹,Zheng Fengjin¹,Li Jiemin¹²,Liu Guoming¹,Ling Dongning¹,Tang Jie¹,Li Zhichun¹,Yang Ying¹,Tang Yayuan¹

Affiliation:

1. Agro‐food Science and Technology Research Institute Guangxi Academy of Agricultural Sciences Nanning China

2. Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing Technology Nanning China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2052

Reference36 articles.

1. Quality of fresh-cut products as affected by harvest and postharvest operations

2. Quality retention and shelf‐life improvement of fresh‐cut apple, papaya, carrot and cucumber by chitosan‐soy based edible coating;Arjun P.;Current Nutrition & Food Science,2015

3. ROS generation, oxidative burst and dynamic expression profiles of ROS-scavenging enzymes of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) in response to Erwinia amylovora in pear (Pyrus communis L)

4. Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage

5. Strawberry Shelf Life, Composition, and Enzymes Activity in Response to Edible Chitosan Coatings

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1. Effects of combined treatment with chitosan, d-isoascorbate sodium and γ-aminobutyric acid on enzymatic browning and flavor quality of Paojiao;LWT;2024-07

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3. Active packaging incorporating chitosan, casein phosphopeptide, and plasmonic modification to maintain quality and regulate the respiration rate of fresh-cut Pyrus serotina Rehder during storage;Food Packaging and Shelf Life;2023-12

4. Probiotic and synbiotic edible coatings: Effects on Lacticaseibacillus casei viability and general quality of minimally processed fruit during storage;Food Bioscience;2023-12

5. Chemical composition of Dracocephalum kotschyi and Origanum majorana hydrosols and their effect as a natural preservative on the quality of fresh-cut broccoli during storage;Journal of Essential Oil Bearing Plants;2023-11-02