Advances in minimal processing of fruits and vegetables: a review
This paper covers an exhaustive review on advances in minimal processing of fruits and
vegetables. The review includes an exclusive discussion on production chain of minimally …
vegetables. The review includes an exclusive discussion on production chain of minimally …
Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems
L Zhou, T Liao, W Liu, L Zou, C Liu… - Critical reviews in food …, 2020 - Taylor & Francis
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …
Exogenous phytosulfokine α alleviates chilling injury of loquat fruit via regulating sugar, proline, polyamine and γ-aminobutyric acid metabolisms
Y Liu, Y Hou, B Yi, Y Zhao, Y Bao, Z Wu, Y Zheng, P ** - Food Chemistry, 2024 - Elsevier
Postharvest loquat fruit is susceptible to chilling injury (CI) under cold stress. In this study,
the effects of phytosulfokine α (PSKα) on sugar, proline, polyamine and γ-aminobutyric acid …
the effects of phytosulfokine α (PSKα) on sugar, proline, polyamine and γ-aminobutyric acid …
Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples
MK Saba, OB Sogvar - LWT-Food Science and Technology, 2016 - Elsevier
Fresh cut apples have a short shelf-life due to their high rate of deterioration, water loss and
cut-surface browning that can rapidly reduce fruit quality. In this study the effects of …
cut-surface browning that can rapidly reduce fruit quality. In this study the effects of …
Combination of 1-methylcyclopropene and phytic acid inhibits surface browning and maintains texture and aroma of fresh-cut peaches
Y Jiang, X Wang, X Li, Z Wang, H Wang, W Li… - Postharvest Biology and …, 2023 - Elsevier
Surface browning, tissue softening, and aroma alteration are the primary quality
deterioration in fresh-cut peaches. The visual appearance, textural attributes, antioxidant …
deterioration in fresh-cut peaches. The visual appearance, textural attributes, antioxidant …
Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism
Y Sun, W Zhang, T Zeng, Q Nie, F Zhang, L Zhu - Food Chemistry, 2015 - Elsevier
The effect of fumigation with hydrogen sulfide (H 2 S) gas on inhibiting enzymatic browning
of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total …
of fresh-cut lotus root slices was investigated. Browning degree, changes in color, total …
Composite coating of chitosan with salicylic acid retards pear fruit softening under cold and supermarket storage
Fruit softening is enzyme mediated degradation process determined by the action of cell
wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and …
wall modifying enzymes. Present study evaluated the combined effects of chitosan (CH) and …
Exogenous glycine betaine treatment alleviates low temperature-induced pericarp browning of 'Nanguo'pears by regulating antioxidant enzymes and proline …
H Sun, M Luo, X Zhou, Q Zhou, Y Sun, W Ge, B Wei… - Food Chemistry, 2020 - Elsevier
The effect of glycine betaine (GB) on chilling injury (CI)-induced pericarp browning in
'Nanguo'pears was investigated during shelf life at 20° C after storage at 0° C for 120 d. GB …
'Nanguo'pears was investigated during shelf life at 20° C after storage at 0° C for 120 d. GB …
Salicylic acid enriched beeswax coatings suppress fruit softening in pears by modulation of cell wall degrading enzymes under different storage conditions
Pear fruits are highly perishable and experiences excessive softening during postharvest
storage. The aim of the present study was to evaluate the effect of salicylic acid (SA) …
storage. The aim of the present study was to evaluate the effect of salicylic acid (SA) …
Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage
High pressure (HP) argon (Ar) processing that makes argon and water molecules form
clathrate hydrates to restrict intracellular water activity and enzymatic reactions. This can be …
clathrate hydrates to restrict intracellular water activity and enzymatic reactions. This can be …