Effect of Non-Thermal Plasma-Activated Water on Fruit Decay and Quality in Postharvest Chinese Bayberries

Food and Bioprocess Technology

Volumn 9, Issue 11, 2016, Pages 1825-1834

  Ma, Ruonan ^a   Yu, Shuang ^a   Tian, Ying ^a   Wang, Kaile ^a   Sun, Chongde ^b   Li, Xian ^b   Zhang, Jue ^a   Chen, Kunsong ^b   Fang, Jing ^a  

^a PEKING UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Chinese bayberry; Fruit decay; Fruit quality; Microbial loads; Non thermal plasma activated water; Reactive oxygen species

Indexed keywords

DECAY (ORGANIC); FOOD STORAGE; FRUITS; PH EFFECTS; REDOX REACTIONS; SCANNING ELECTRON MICROSCOPY;

CHINESE BAYBERRY; FRUIT QUALITY; MICROBIAL LOADS; NONTHERMAL PLASMA; REACTIVE OXYGEN SPECIES;

QUALITY CONTROL;

EID: 84978127850     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1761-7     Document Type: Article

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