Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability

Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%–85%). Compared with control group, H+S treatment...

Full description

Bibliographic Details
Main Authors: Yanan Sun, Weiyu Qiu, Xiaoqi Fang, Xiaomei Zhao, Xingfeng Xu, Wenxiang Li
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
HRW
SAEW
fresh-cut
kiwifruit
antioxidant metabolism
Online Access:https://www.mdpi.com/2304-8158/12/2/426

Internet

https://www.mdpi.com/2304-8158/12/2/426

Similar Items