Latest Advances in Preservation Technology for Fresh Fruit and Vegetables

Fresh fruit and vegetables are considered as essential components of a healthy human diet, due to their pleasant taste and rich nutrients. However, fruits and vegetables are characterized by production seasonality, regionality, and perishability, which greatly affect the acceptance of consumers and...

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Bibliographische Detailangaben
Weitere Verfasser:	Jin, Peng (Herausgegeben von)
Format:	Elektronisch Buchkapitel
Sprache:	Englisch
Veröffentlicht:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Schlagworte:	Research & information: general Biology, life sciences Technology, engineering, agriculture tomato bacteriocin soft rot biocontrol vegetable preservation loquat fruit calcium chloride chilling injury reactive oxygen species ascorbate-glutathione cycle chive senescence quality antioxidant capacity amino acids organosulfur compounds peptide PAF56 citrus fruit changes cell structure spores membrane permeability acetic acid decontamination lactic acid pitaya fruit p-Anisaldehyde reactive oxygen species (ROS) AsA-GSH cycle antioxidant activity ripening enzymatic activities anthracnose shelf-life cold shock MAP cucumber storage VOCs photodynamic inactivation (PDI) antimicrobial biofilm fresh-cut pakchoi preservation hydrogen sulfide antioxidant enzyme energy proline n/a
Online-Zugang:	DOAB: download the publication DOAB: description of the publication
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Latest Advances in Preservation Technology for Fresh Fruit and Vegetables

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