Pre‐storage treatments of shredded white radish with Lactiplantibacillus plantarum 299v and inulin: untargeted metabolomics, enzymatic browning, antioxidant capacity, nutritional value and microbiological quality
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.14329
Abstract: The specific structure of low‐processed foods places unique demands on technological processes. The study examines an alternative protocol to preserve the quality of shredded radish during cold storage – applying pre‐storage treatments with the probiotic… read more here.
Keywords: quality; pre storage; storage treatments; lactiplantibacillus plantarum ... See more keywords
Improving the storage quality of Tahitian limes (Citrus latifolia) by pre-storage UV-C irradiation
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03623-x
Abstract: UV-C (180–280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m−2 UV-C then stored for 28 days in air… read more here.
Keywords: storage; acceptability; limes citrus; citrus latifolia ... See more keywords
Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2021.02.016
Abstract: Abstract Drying of garlic is one of the essential post-harvest processing techniques to increase the efficiency of its usage. The present study aimed to assess the influence of different drying methods (DMs) and various pre-storage… read more here.
Keywords: aroma; storage periods; pre storage; different drying ... See more keywords
Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit
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DOI: 10.1016/j.postharvbio.2017.06.004
Abstract: Abstract Pericarp browning is known as one of the leading problems during the supply chains of litchi fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of antioxidative enzymes in the… read more here.
Keywords: litchi fruit; fruit; application; pre storage ... See more keywords
Impact of Pre-Storage Melatonin Application on the Standard, Sensory, and Bioactive Quality of Early Sweet Cherry
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DOI: 10.3390/foods12081723
Abstract: Melatonin (N-acetyl-5-methoxytryptamine) is involved in multiple functions in plants. However, its role in some metabolic pathways and exogenous application’s effect on fruits is still unclear. Furthermore, the effects of pre-storage melatonin treatment on sensory traits… read more here.
Keywords: quality early; quality; early sweet; melatonin ... See more keywords
Effect of Pre-Storage CO2 Treatment and Modified Atmosphere Packaging on Sweet Pepper Chilling Injury
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DOI: 10.3390/plants12030671
Abstract: The effect of 10% CO2 pre-storage treatment for 12, 24, and 48 h alongside modified atmosphere packaging (MAP) on chilling injury was determined in this study. This study found significant interactions between chilling injuries and… read more here.
Keywords: chilling injury; treatment; pre storage; co2 ... See more keywords