Results 251 to 260 of about 2,006,876 (340)

Enhancement of the prediction of the openness of fresh-cut roses with an improved YOLOv8s model validated by an automatic Grading Machine. [PDF]

Front Plant Sci
Lai Q, Yang Z, Su W, Yan C, Zhao Q, Tan Y, Que Y, Zheng J.   +7 more
europepmc   +1 more source

Roles of ROS in physiological, microbial and metabolomic alterations of fresh-cut sugarcane under red and blue light irradiation. [PDF]

Food Chem X
Wang L, Lin Z, Peng C, Zhang H, Zhang L, Zheng S, Chen J.   +6 more
europepmc   +1 more source

The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. [PDF]

Foods
Zheng J, Jiang Y, Li A, Peng M, Wang T, Kou R, Kang J, Liu X.   +7 more
europepmc   +1 more source

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Edible Coatings for Fresh-Cut Fruits

Critical Reviews in Food Science and Nutrition, 2005
The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state ...
G I, Olivas, G V, Barbosa-Cánovas
exaly   +3 more sources

Phytochemicals-based edible coating for photodynamic preservation of fresh-cut apples.

Food Research International, 2023
Nature-derived chemicals have recently gained increased attention to settle down the challenges in the food industry. Quercetin has long been used as a natural medicine but its photoactivity has been neglected.
Ting Du, Xiang Li, Shaochi Wang, Zehui Su, Hao Sun, Jianlong Wang, Wentao Zhang   +6 more
semanticscholar   +1 more source

Effect of sustained-release tea tree essential oil solid preservative on fresh-cut pineapple storage quality in modified atmospheres packaging.

Food Chemistry, 2023
The quality and safety of fresh-cut pineapple deteriorate during handling and storage due to physicochemical and microbial changes, so its preservation has attracted extensive attention.
Yuqing Tian, Lei Zhou, Jun-ping Liu, Kaibo Yu, Wenzhi Yu, Hongwei Jiang, J. Zhong, Liqiang Zou, Wei Liu   +8 more
semanticscholar   +1 more source

The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning.

Food Research International, 2023
In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the 'Huangjin' cultivar exhibited a higher browning index and sensory quality deterioration over time compared with 'Minshu ...
Tingting Wang, Ting Yan, Jingkun Shi, Yanmei Sun, Qingguo Wang, Qingqing Li   +5 more
semanticscholar   +1 more source

Effects of cellulose nanofibrils treatment on antioxidant properties and aroma of fresh-cut apples.

Food Chemistry, 2023
Horticultural products tend to deteriorate during postharvest storage and processing. In this study, cellulose nanofibers (CNFs) were prepared from wood to investigate the effects of CNF treatment on the storage quality, aroma composition, and ...
Yongxu Wang, Jing Zhang, Daru Wang, Xinjie Wang, Fujun Zhang, Dayong Chang, Chunxiang You, Shuai Zhang, Xiaofei Wang   +8 more
semanticscholar   +1 more source

Selenium application during fruit development can effectively inhibit browning of fresh-cut apples by enhancing antioxidant capacity and suppressing polyphenol oxidase activity.

Journal of plant physiology, 2023
Browning is a crucial factor affecting the quality of fresh-cut apples. A safe, simple, and effective method to inhibit browning is urgently needed in fresh-cut apple production.
Xuepeng Wang, Feiyang Chang, Q. Dong, P.P. Jia, Hao-an Luan, Xiaoxiang Wang, Jiaan Zhang, Xu Yuan, Xuemei Zhang, Sumiao Yang, G. Qi, Suping Guo   +11 more
semanticscholar   +1 more source

Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation.

International Journal of Biological Macromolecules, 2022
The aim of this work was to develop active packaging film by using chitosan/guar gum (CG) film matrix and walnut green husk extract (WE), for preservation of fresh-cut apple.
Longwei Jiang, Fenghui Wang, Xinyan Xie, Cancan Xie, Anqi Li, Ning Xia, Xue Gong, Huajiang Zhang   +7 more
semanticscholar   +1 more source