Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field
Harvested jujube (Zizyphus jujuba Mill) is prone to softening due to active metabolism. This study investigated the effects of acidic electrolyzed water (AEW), high-voltage electrostatic field (HVEF) and their combination (AEW + HVEF) on softening and associated cell wall degrading enzymes (CWDEs),...
Main Authors: | Xiaojie Chang, Yueguang Liang, Fei Shi, Tianjing Guo, Yu Wang |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2023-10-01
|
Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002559 |
Similar Items
-
Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (<i>Ziziphus jujuba</i> Mill. cv. Huping)
by: Xiaojie Chang, et al.
Published: (2023-07-01) -
Online observer of the voltage components of the PEM electrolyzer based on the time-varying linearization of the semi-empirical model
by: Kai Jing, et al.
Published: (2023-09-01) -
Research on the Influence of Ripple Voltage on the Performance of a Proton Exchange Membrane Electrolyzer
by: Tianze Yuan, et al.
Published: (2023-09-01) -
Metabolomics and transcriptomics analyses for characterizing the alkaloid metabolism of Chinese jujube and sour jujube fruits
by: Xiaofang Xue, et al.
Published: (2023-09-01) -
Investigation in physicochemical characteristics of jujube (Ziziphus jujuba Mill.) extract cake
by: Hojjat GHARAVI, et al.
Published: (2022-04-01)