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

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

This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. The carambolas were immersed in SAEW with a pH value of 6.0, ORP of 1340 mV and ACC of 80 mg/L. Results demonstrated that SAEW c...

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Bibliographic Details
Main Authors: Jing Zhang, Qingqing Liu, Xuezhen Chen, Meiling Li, Mingyu Lin, Yihui Chen, Hetong Lin
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Carambola fruit
Postharvest physiology
Quality attributes
Nutritive properties
Slightly acidic electrolyzed water
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522003534

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http://www.sciencedirect.com/science/article/pii/S2590157522003534

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