Possible Physiological Mechanism of Exogenous Vitamin E Influencing Shelf life, Physicochemical Quality and Microorganism of Fresh‐cut Water‐chestnuts

2022 ◽  
Author(s):  
Haixia Ye ◽  
Jinmin Wen ◽  
Shiyun Wang ◽  
Ying Zhang ◽  
Bingbing Wu ◽  
...  
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Physiological Mechanism ◽  
Physicochemical Quality ◽  
Fresh Cut

Physiological Mechanism of Exogenous Vitamin E Influencing Shelf-Life, Physicochemical Quality and Microorganism of Fresh-Cut Chinese Water Chestnut

2021 ◽  
Author(s):  
Haixia Ye ◽  
Jinmin Wen ◽  
Shiyun Wang ◽  
Ying Zhang ◽  
Bingbing Wu ◽  
...  
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Physiological Mechanism ◽  
Physicochemical Quality ◽  
Chinese Water ◽  
Water Chestnut ◽  
Fresh Cut

Physiological Mechanism of Exogenous Vitamin E Influencing Shelf-Life, Physicochemical Quality and Microorganism of Fresh-Cut Chinese Water Chestnut

2021 ◽  
Author(s):  
Haixia Ye ◽  
Jinmin Wen ◽  
Shiyun Wang ◽  
Ying Zhang ◽  
Bingbing Wu ◽  
...  
Keyword(s):  
Vitamin E ◽  
Shelf Life ◽  
Physiological Mechanism ◽  
Physicochemical Quality ◽  
Chinese Water ◽  
Water Chestnut ◽  
Fresh Cut

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut

scholarly journals High-CO2 Treatment Prolongs the Postharvest Shelf Life of Strawberry Fruits by Reducing Decay and Cell Wall Degradation

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1649
Author(s):  
Hyang-Lan Eum ◽  
Seung-Hyun Han ◽  
Eun-Jin Lee
Keyword(s):  
Cell Wall ◽  
Shelf Life ◽  
Physiological Mechanism ◽  
Pectate Lyase ◽  
Pectin Methylesterase ◽  
Cell Wall Degradation ◽  
Cell Wall Degrading Enzymes ◽  
High Co2 ◽  
Genes Encoding ◽  
Co2 Treatment

Improved methods are needed to extend the shelf life of strawberry fruits. The objective of this study was to determine the postharvest physiological mechanism of high-CO2 treatment in strawberries. Harvested strawberries were stored at 10 °C after 3 h of exposure to a treatment with 30% CO2 or air. Pectin and gene expression levels related to cell wall degradation were measured to assess the high-CO2 effects on the cell wall and lipid metabolism. Strawberries subjected to high-CO2 treatment presented higher pectin content and firmness and lower decay than those of control fruits. Genes encoding cell wall-degrading enzymes (pectin methylesterase, polygalacturonase, and pectate lyase) were downregulated after high-CO2 treatment. High-CO2 induced the expression of oligogalacturonides, thereby conferring defense against Botrytis cinerea in strawberry fruits, and lowering the decay incidence at seven days after its inoculation. Our findings suggest that high-CO2 treatment can maintain strawberry quality by reducing decay and cell wall degradation.

Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant

2021 ◽  
pp. 101302
Author(s):  
Dan Wu ◽  
Min Zhang ◽  
Bhesh Bhandari ◽  
Zhimei Guo
Keyword(s):  
Shelf Life ◽  
Combined Effects ◽  
Chitosan Coating ◽  
Fresh Cut ◽  
Quality And Shelf Life
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