Effects of acidic electrolyzed water treatment on storability, quality attributes and nutritive properties of longan fruit during storage.

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作者： Yihui,Chen ^[1] ; Huilin,Xie ^[1] ; Jinyan,Tang ^[1] ; Mengshi,Lin ^[2] ; Yen-Con,Hung ^[3] ; Hetong,Lin ^[4]

作者单位： Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China. ^[1] Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO 65211-5160, United States. ^[2] Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States. ^[3] Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China. Electronic address: hetonglin@163.com. ^[4]

关键词 Acidic electrolyzed oxidizing water (AEW)Longan (Dimocarpus longan Lour.)Nutritive properties Quality attributes Storability Storage

主题词酸类(Acids);花青苷类(Anthocyanins);电解质(Electrolytes);水果(Fruit);无患子科(Sapindaceae);水(Water)

DOI 10.1016/j.foodchem.2020.126641

PMID 32213424

发布时间 2020-07-24

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