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Effect of cinnamaldehyde on Rhizopus stolonifer and on the conservation of sweet potato

Effects of Huangjing polysaccharides on the properties of sweet potato starch

Huangjing—From medicine to healthy food and diet

Low temperature storage alleviates internal browning of ‘Comte de Paris’ winter pineapple fruit by reducing phospholipid degradation, phosphatidic acid accumulation and membrane lipid peroxidation processes

Transcriptomic analyses of carvone inhibited sprouting in sweet potato (Ipomoea batatas (L.) Lam cv ‘Yan 25′) storage roots

Role of AOX in low-temperature conditioning induced chilling tolerance in sweetpotato roots

Role of sucrose phosphate synthase and vacuolar invertase in postharvest sweetening of immature sweetpotato tuberous roots (Ipomoea batatas (L.) Lam cv ‘Xinxiang’)

Chitosan oligosaccharides induced chilling resistance in cucumber fruit and associated stimulation of antioxidant and HSP gene expression

Continuous exposure to ethylene in the storage environment adversely affects 'Afourer' mandarin fruit quality

Interaction of ethylene concentration and storage temperature on postharvest life of the green vegetables pak choi, broccoli, mint, and green bean

Storage at elevated ambient temperature and reduced ethylene delays degreening of Persian limes

Use of arginine to inhibit browning on fresh cut apple and lettuce

Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus x domestica Borkh) apple slices during storage at low temperature

Effect of halide salts on surface browning of fresh cut apple slices

  • Creator: Li, Yongxin
  • Resource Type: thesis
  • Date: 2015

Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

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