FRESH-CUT

作品数：20被引量：20H指数：2
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相关作者：刘伟何丽侯温甫申勋宇更多>>
相关机构：武汉轻工大学山东理工大学东南大学更多>>
相关期刊：《Horticultural Plant Journal》《Journal of Food Science and Engineering》《Agricultural Biotechnology》《Journal of Agricultural Science and Technology(A)》更多>>
相关基金：湖北省教育厅科学技术研究项目国家自然科学基金广西壮族自治区自然科学基金更多>>
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Carbon dots-based reinforced hydrogen-rich water nanocomposite coating for storage quality of fresh-cut pear被引量：1
《Food Bioscience》2023年第3期2897-2906,共10页Yihao Wang WeiYu Qiu XiaoQi Fang Wenxiang Li Yanan Sun 
financially supported by the National Key R&D Pro-gram of China(2018YFD0700303);the Shandong Province Technology Innovation Guidance Program(66812211118);the Shandong Province Modern Agricultural Industry Technology System(SDAIT-07-08);the Breeding Plan of Shandong Provincial Qingchuang Research Team(Innovation Team of Functional Plant Protein-Based Food),Natural Science Foundation of Shandong Province(ZR2022QC104).
Designing environmentally friendly edible nanocomposite films with antioxidant functions is of great interest in the field of fresh-cut fruits.Herein,Pleurotus eryngii carbon quantum dots(PER-CDs)were prepared from Pl...
关键词：Carbon quantum dots Hydrogen-rich water Fresh-cut pear Nanocomposite coating Storage quality 
Effects of fresh-cut and storage on glucosinolates profile using broccoli as a case study被引量：6
《Horticultural Plant Journal》2023年第2期285-292,共8页Xiaoxin Huang Bing Cheng Yaqin Wang Guangmin Liu Liping Hu Xiaolu Yu Hongju He 
supported by the Collaborative Innovation Center of the Beijing Academy of Agriculture and Forestry Sciences(Grant No.KJCX201915);the Youth Scientific Research Funds of Beijing Academy of Agriculture and Forestry Sciences(Grant No.QNJJ201914);the Innovation and Capacity-building Project of Beijing Academy of Agriculture and Forestry Sciences(Grant No.KJCX20200213).
Glucosinolates(GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In ...
关键词：Cruciferous vegetables BROCCOLI GLUCOSINOLATE Wound stress STORAGE FRESH-CUT 
Effects of O_(2)/CO_(2)transmission rate of BOPA/LDPE or PE film on shelf life and quality attributes of fresh-cut cherry radish
《Food Bioscience》2023年第1期297-307,共11页Mengge Sun Danying Chen Lixia Liu Ting Wang Yahui Guo Yunfei Xie Weirong Yao Hang Yu 
supported by Science and Technology Project of Market Supervision Administration of Jiangsu Province(KJ204132);Key R&D Program of Jiangsu Province(BE2019362);the Fundamental Research Funds for the Central Universities(JUSRP11904);National Training Program of Innovation and Entrepreneurship for Undergraduates(2022025Z).
This study established models coupling Pseudomonas fluorescens growth,respiration,and dynamic O_(2)and CO_(2)change to evaluate effects of O_(2)/CO_(2)transmission rates(OTR/CTR)on quality attributes of fresh-cut cher...
关键词：Pseudomonas fluorescens RESPIRATION Gas exchange Baranyi model Phenolic content Water mobility 
Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism被引量：1
《Food Quality and Safety》2022年第2期192-200,共9页Yuhan Xu Jian Yu Jinhui Chen Jiabao Gong Li Peng Yang Yi Youwei Ai Wenfu Hou Hongxun Wang Ting Min 
the National Natural Science Foundation of China(No.32001764);the Student Scientific Research Program of Wuhan Polytechnic University(No.xsky2021002),China.
Fresh-cut Chinese water chestnuts(CWCs)are prone to quality deterioration during storage,which does not meet consumer demand.In this study,the effect of exogenous melatonin(5 mmol·L^(-1))on the quality and potential ...
关键词：Fresh-cut Chinese water chestnut MELATONIN storage quality phenolic metabolism reactive oxygen species metabolism 
Optimization of Preservation on Fresh-cut Yam under Simulated Cold-chain Process被引量：1
《Agricultural Biotechnology》2020年第5期103-106,共4页Dongdi XIE Rongling HUANG 
Natural Science Foundation of Guangxi(2017GXNSFAA198082);Guangxi Aquatic Vegetable Fresh-keeping and Processing Engineering Research Center Project(GXSSSCBXYJGZX1912)。
[Objectives]This study was conducted to investigate the effect of compound fresh-keeping liquid on the browning and quality of fresh-cut yam during the cold chain process.[Methods]Under the simulated cold chain condit...
关键词：Fresh-cut yam Cold chain process Uniform design PRESERVATION 
Assessing the supercooling of fresh-cut onions at−5℃ using electrical impedance analysis
《Food Quality and Safety》2020年第2期55-58,共4页Shoji Koide Ami Yoneyama Takahiro Orikasa Matsuo Uemura 
This work was supported by JSPS KAKENHI,grant number JP16H05001[Grant-in-Aid for Scientific Research(B)];JP16K15010[Grant-in-Aid for Exploratory Research].
We supercooled fresh-cut onion at−5℃ for 12 h.After supercooling,the electric impedance properties of the samples were evaluated by electrical impedance spectroscopy over the frequency range of 42 Hz−5 MHz.The time-t...
关键词：SUPERCOOLING fresh-cut onion electrical impedance Cole-Cole plot supercooling point 
Effects of Lactoperoxidase System Activation-Oregano Essential Oilor Chlorine on the Quality of Modified Atmosphere Packaged Fresh-Cut Iceberg Lettuce
《Advances in Microbiology》2019年第6期525-540,共16页Ameni Telmoudi Imen Mahmoudi Mnasser Hassouna 
The present work focused on the effects of the Modified Atmosphere Packaging (MAP) 1 (5% O2 and 10% CO2) or 2 (2% O2 and 5% CO2) and the previous addition of Lactoperoxidase System (LPS) and Oregano essential oil or c...
关键词：FRESH-CUT LETTUCE Modified ATMOSPHERE LACTOPEROXIDASE System Oregano QUALITY 
Yellowing of fresh-cut spinach(Spinacia oleracea L.)leaves delayed by UV-B applications被引量：5
《Information Processing in Agriculture》2017年第3期214-219,共6页M.Ufuk Kasim Rezzan Kasim 
In present work,the effects of UV-B treatments on quality of fresh-cut spinach leaves were studied.For this purpose,spinach leaves grown in glasshouse were harvest,cleaned and placed into polystyrene foam dishes and w...
关键词：SPINACH FRESH-CUT Ultraviolet irradiation(UV-B) YELLOWING 
Optimization of Antibacterial Conditions in Freshcut Grass Carp Belly and Comparison of Shelf Life被引量：2
《Agricultural Science & Technology》2016年第2期409-413,共5页侯温甫 何丽 刘伟 
Supported by Scientific Research Foundation of the Education Department of Hubei Province,China(Q20141701)~~
With fresh-cut grass carp belly as the test material, the antibacterial con- ditions of a disinfection agent sodium hypochlorite were optimized. In addition, the shelf lives of various grass carp products were compare...
关键词：Fresh-cut grass carp Sodium hypochlorite BACTERIOSTASIS Shelf life 
Effective Solid Removal Technologies for Wash-Water Treatment to Allow Water Reuse in the Fresh-Cut Fruit and Vegetable Industry
《Journal of Agricultural Science and Technology(A)》2015年第6期396-407,共12页Gurvinder Singh Mundi Richard Gustav Zymer 
Large quantities of fresh water are used intensively in the washing, cutting, peeling and disinfection of fruits and vegetables, resulting in high solids loading of the wash-water. Review of the literature shows that ...
关键词：DAF CENTRIFUGE membrane filtration UV disinfection root vegetable wash-water. 
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