Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit.

Zhang, Jing; Liu, Qingqing; Chen, Xuezhen; Li, Meiling; Lin, Mingyu; Chen, Yihui; Lin, Hetong

Zhang, Jing; Liu, Qingqing; Chen, Xuezhen; Li, Meiling; Lin, Mingyu; Chen, Yihui; Lin, Hetong.

Afiliação

Zhang J; College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China.
Liu Q; Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Chen X; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
Li M; Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
Lin M; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
Chen Y; College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China.
Lin H; Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.

Food Chem X ; 17: 100555, 2023 Mar 30.

Article em En | MEDLINE | ID: mdl-36845505

Palavras-chave

Carambola fruit; Nutritive properties; Postharvest physiology; Quality attributes; Slightly acidic electrolyzed water

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda

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