Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic-Reference-Cited by-同舟云学术

Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic

Published:2021 Issue:37 Volume:11 Page:22530-22543
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liu Hong¹²³⁴⁵,Xu Lin¹²³⁴⁵,Yu Fengling⁶⁷⁸⁹⁵,Tan Jia¹²³⁴⁵,Cao Lin¹²³⁴⁵,Xing Yage¹²³⁴⁵^ORCID,Xu Qinglian¹²³⁴⁵,Yang Shuang¹²³⁴⁵,Liu Xiaocui¹²³⁴⁵,Yang Ping¹²³⁴⁵,Yue Tianyi¹²³⁴⁵,Wang Xiaomin¹²³⁴⁵,Che Zhenming¹²³⁴⁵

Affiliation:

1. Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province

2. College of Food and Bioengineering

3. Xihua University

4. Chengdu

5. China

6. Key Laboratory of Food Non-Thermal Technology

7. Engineering Technology Research Center of Food Non-Thermal

8. Yibin Xihua University Research Institute

9. Yibin

Abstract

In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.

Funder

Sichuan Province Science and Technology Support Program

Xihua University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA00433F

Reference70 articles.

1. Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic

2. Garlic and aging: new insights into an old remedy

3. Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

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