Effect of a magnetic field/electrostatic field on the quality attributes of green bell peppers during cool chain transportation-Reference-Cited by-同舟云学术

Effect of a magnetic field/electrostatic field on the quality attributes of green bell peppers during cool chain transportation

Published:2023 Issue:4 Volume:1 Page:582-589
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Feng Tianlin¹²,Zhang Min¹³^ORCID,Mujumdar Arun S.⁴,Zhang Lihui¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China

2. China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China

3. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China

4. Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada

Abstract

The use of magnetic/electric field treatment reduced quality deterioration of green bell pepper during transportation. Electrostatic treatment at 4 °C and 5 kV cm−1 effectively reduced the loss of nutrients during transportation of pepper.

Funder

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D3FB00067B

Reference48 articles.

1. Characterization and Quantitation of Antioxidant Constituents of Sweet Pepper (Capsicum annuum L.)

2. Secondary Metabolites of Capsicum Species and Their Importance in the Human Diet

3. Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes

4. A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry

5. An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A Review

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