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Ni ZJ, Xue Y, Wang W, Du J, Thakur K, Ma WP, Wei ZJ. Carbon Dots-Mediated Photodynamic Treatment Reduces Postharvest Senescence and Decay of Grapes by Regulating the Antioxidant System. Foods 2024; 13:2717. [PMID: 39272482 PMCID: PMC11394370 DOI: 10.3390/foods13172717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2024] [Revised: 08/24/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Grapes are susceptible to mold and decay during postharvest storage, and developing new technologies to extend their storage period has important application value. Photodynamic technology (PDT) in concurrence with carbon dots (CDs) proposes an innovative and eco-friendly preservation strategy. We examined the effects of carbon dots combined with photodynamic treatment on postharvest senescence and antioxidant system of table grape. The compounding of photodynamic technology with a 0.06 g L-1 CDs solution could possibly extend the postharvest storage period of grape berries. Through this strategy, we achieved a decreased rate of fruit rotting and weight loss alongside the delayed deterioration of fruit firmness, soluble solids, and titratable acid. As paired with photodynamic technology, CDs considerably decreased the postharvest storage loss of phenols, flavonoids, and reducing sugars as compared to the control group. Concurrently, it remarkably postponed the build-up of hydrogen peroxide (H2O2), superoxide anion (O2∙-), and malondialdehyde (MDA); elevated the levels of reduced ascorbic acid (AsA) and reduced glutathione (GSH); lowered the levels of dehydroascorbic acid (DHA) and oxidized glutathione (GSSG); raised the ratios of AsA/DHA and GSSH/GSSG; encouraged the activities of superoxide dismutase (SOD) and phenylalanine ammonia-lyase (PAL); and inhibited the activities of polyphenol oxidase (PPO) and lipoxygenase (LOX). Furthermore, it enhanced the iron reduction antioxidant capacity (FRAP) and DPPH radical scavenging capacity of grape berries. CDs combined with photodynamic treatment could efficiently lessen postharvest senescence and decay of grape berry while extending the storage time.
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Affiliation(s)
- Zhi-Jing Ni
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Ying Xue
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Wei Wang
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Juan Du
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Kiran Thakur
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Wen-Ping Ma
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Zhao-Jun Wei
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
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Luo W, Chen T, Gong X, Chen J, Zhou W, Li J. Hydrogen Sulfide Improves Postharvest Quality of Okra ( Abelmoschus esculentus (L.) Moench) Pods by Enhancing Antioxidant Capacity and Delaying Lignification. Foods 2024; 13:2617. [PMID: 39200544 PMCID: PMC11353269 DOI: 10.3390/foods13162617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2024] [Revised: 08/10/2024] [Accepted: 08/14/2024] [Indexed: 09/02/2024] Open
Abstract
Okra (Abelmoschus esculentus (L.) Moench) pod storage is challenging due to its high water content and tendency to lignify. Sodium hydrosulfide (NaHS) served as an H2S donor in this investigation. Compared with the control group, the group treated with 0.5 mmol/L NaHS solution effectively maintained the appearance quality, and its weight loss was only 6.21% at 20 days. The H2S treatment not only preserved tissue nutrients but also significantly enhanced catalase (CAT), ascorbic acid peroxidase (APX), and superoxide dismutase (SOD) activities while decreasing oxidant damage. In addition, H2S slowed down lignin synthesis by inhibiting the activities of key enzymes such as phenylalanine ammonialyase (PAL), cinnamate 4-hydroxylase (C4H), and cinnamyl alcohol dehydrogenase (CAD) in the lignin biosynthesis pathway. Transcriptome analysis revealed that H2S affects 34 genes in the phenylpropanoid biosynthesis pathway, such as AePAL, Ae4CL1, AeCCOAOMT1, AePOD, etc., which inhibit lignin synthesis of okra pods. All in all, moderate H2S can improve postharvest quality and extend the shelf-life of okra pods by enhancing antioxidant capacity and delaying lignification; the results will provide an overview of its application in the preservation of okra pods.
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Affiliation(s)
- Weihua Luo
- Key Laboratory of Tropical Crop Products Processing Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (W.L.); (T.C.); (W.Z.); (J.L.)
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Tinghui Chen
- Key Laboratory of Tropical Crop Products Processing Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (W.L.); (T.C.); (W.Z.); (J.L.)
| | - Xiao Gong
- Key Laboratory of Tropical Crop Products Processing Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (W.L.); (T.C.); (W.Z.); (J.L.)
| | - Jingjing Chen
- Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China;
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (W.L.); (T.C.); (W.Z.); (J.L.)
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China; (W.L.); (T.C.); (W.Z.); (J.L.)
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Zhao L, Li H, Liu Z, Hu L, Xu D, Zhu X, Mo H. Quality Changes and Fungal Microbiota Dynamics in Stored Jujube Fruits: Insights from High-Throughput Sequencing for Food Preservation. Foods 2024; 13:1473. [PMID: 38790773 PMCID: PMC11120314 DOI: 10.3390/foods13101473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2024] [Revised: 05/06/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epidermis of jujube during the storage period using high-throughput sequencing, as well as to monitor the changes in quality indexes throughout this period. Through internal transcribed spacer (ITS) sequencing, we identified two phyla (Basidiomycota and Ascomycota) and six genera (Cryptococcus, Bulleromyces, Sporidiobolus, Alternaria, Pseudozyma, and Sporobolomyces), which potentially contribute to the spoilage and deterioration of jujube, referred to as "core fungal taxa". A high correlation was further found between preservation indices (including decay rate, firmness, and total soluble solids) and the growth of multiple core fungi over time. These findings will provide insights and a theoretical basis for further research on preservation techniques related to biological control during date fruit storage.
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Affiliation(s)
- Lili Zhao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Dan Xu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
| | - Xiaolin Zhu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (L.Z.); (Z.L.); (L.H.); (D.X.); (X.Z.); (H.M.)
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
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Arcot Y, Mu M, Lin YT, DeFlorio W, Jebrini H, Kunadu APH, Yegin Y, Min Y, Castillo A, Cisneros-Zevallos L, Taylor TM, Akbulut ME. Edible nano-encapsulated cinnamon essential oil hybrid wax coatings for enhancing apple safety against food borne pathogens. Curr Res Food Sci 2024; 8:100667. [PMID: 38292343 PMCID: PMC10825335 DOI: 10.1016/j.crfs.2023.100667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/13/2023] [Accepted: 12/17/2023] [Indexed: 02/01/2024] Open
Abstract
Post-harvest losses of fruits due to decay and concerns regarding microbial food safety are significant within the produce processing industry. Additionally, maintaining the quality of exported commodities to distant countries continues to pose a challenge. To address these issues, the application of bioactive compounds, such as essential oils, has gained recognition as a means to extend shelf life by acting as antimicrobials. Herein, we have undertaken an innovative approach by nano-encapsulating cinnamon-bark essential oil using whey protein concentrate and imbibing nano-encapsulates into food-grade wax commonly applied on produce surfaces. We have comprehensively examined the physical, chemical, and antimicrobial properties of this hybrid wax to evaluate its efficacy in combatting the various foodborne pathogens that frequently trouble producers and handlers in the post-harvest processing industry. The coatings as applied demonstrated a static contact angle of 85 ± 1.6°, and advancing and receding contact angles of 90 ± 1.1° and 53.0 ± 1.6°, respectively, resembling the wetting properties of natural waxes on apples. Nanoencapsulation significantly delayed the release of essential oil, increasing the half-life by 61 h compared to its unencapsulated counterparts. This delay correlated with statistically significant reductions (p = 0.05) in bacterial populations providing both immediate and delayed (up to 72 h) antibacterial effects as well as expanded fungal growth inhibition zones compared to existing wax technologies, demonstrating promising applicability for high-quality fruit storage and export. The utilization of this advanced produce wax coating technology offers considerable potential for bolstering food safety and providing enhanced protection against bacteria and fungi for produce commodities.
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Affiliation(s)
- Yashwanth Arcot
- Artie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Minchen Mu
- Artie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Yu-Ting Lin
- Artie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA
| | - William DeFlorio
- Artie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Haris Jebrini
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843, USA
| | | | - Yagmur Yegin
- Massachusetts Institute of Technology, Civil and Environmental Engineering, Cambridge, MA 02139, USA
| | - Younjin Min
- Depart of Chemical and Environmental Engineering, University of California, Riverside, CA, USA, 92521
| | - Alejandro Castillo
- Department of Food Science and Technology, Texas A&M University, College Station, TX 77843, USA
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX, 77843, USA
| | - Thomas M. Taylor
- Department of Animal Science, Texas A&M University, College Station, TX, 77843, USA
| | - Mustafa E.S. Akbulut
- Artie McFerrin Department of Engineering, Texas A&M University, College Station, TX 77843, USA
- Department of Materials Science and Engineering, Texas A&M University, College Station, TX 77843, USA
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Chang X, Liang Y, Shi F, Guo T, Wang Y. Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field. Food Chem X 2023; 19:100812. [PMID: 37780323 PMCID: PMC10534160 DOI: 10.1016/j.fochx.2023.100812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/11/2023] [Accepted: 07/24/2023] [Indexed: 10/03/2023] Open
Abstract
Harvested jujube (Zizyphus jujuba Mill) is prone to softening due to active metabolism. This study investigated the effects of acidic electrolyzed water (AEW), high-voltage electrostatic field (HVEF) and their combination (AEW + HVEF) on softening and associated cell wall degrading enzymes (CWDEs), cell membrane integrity and antioxidant system of 'Huping' jujube during storage at 0 ± 1 °C. The results indicated that fruit subjected to AEW + HVEF, AEW or HVEF treatments maintained firmness 15.7%, 10.7%, and 5.3% higher than that of untreated control fruit at the end of 90 days cool storage. Fruit treated with AEW + HVEF could better maintain cell membrane integrity and exhibit lower activities of CWDEs and higher antioxidant capacity than that treated with either AEW or HVEF. Correlation analysis suggested that inhibition of softening was associated with reduction of CWDEs activities, and maintenance of membrane integrity and antioxidant system.
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Affiliation(s)
- Xiaojie Chang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- Life Sciences Department, Yuncheng University, Yuncheng 044000, China
- Shanxi Center of Technology Innovation for High Value Added echelon Utilization of Premium Agro-Products, Yuncheng University, Yuncheng 044000, China
| | - Yueguang Liang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Fei Shi
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Tianjing Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Yu Wang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
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Chang X, Liang Y, Guo T, Wang Y, Yang J. Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube ( Ziziphus jujuba Mill. cv. Huping). Foods 2023; 12:2762. [PMID: 37509854 PMCID: PMC10378992 DOI: 10.3390/foods12142762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2'-azino-bis-(3-ethylbenzothizoline)-6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation.
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Affiliation(s)
- Xiaojie Chang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- Life Sciences Department, Yuncheng University, Yuncheng 044000, China
| | - Yueguang Liang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Tianjing Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Yu Wang
- College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
| | - Jiali Yang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
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Zhang J, Shui X, Jia L, Wang X, Lv J, Wang LA. Extraction Optimization and Antioxidant Activities of Ethanol Extract of the Brown Roll-Rim Mushroom Paxillus involutus (Agaricomycetes). Int J Med Mushrooms 2023; 25:67-75. [PMID: 36749058 DOI: 10.1615/intjmedmushrooms.2022046817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Box Behnken design (BBD) was used to optimize the extraction of Paxillus involutus (EPI) in ethanol. The optimum extraction conditions were as follows: temperature 45°C; solid:liquid ratio 1:35; time 5 h. Under these conditions, the yield of EPI was 13.57%. The antioxidant activity of EPI was evaluated in vitro, and DPPH free radical scavenging, ABTS free radical scavenging, and hydroxyl free radical scavenging effects were found to be equal to or close to that of the positive control vitamin C (VC). The antioxidant activity of EPI was next evaluated in vivo using aging mice; it was found to have appreciable effect on scavenging malonic dialdehyde (MDA) and could increase the activity of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), catalase (CAT), and total superoxide dismutase (T-SOD) in mice. Overall, EPI showed antioxidant effects in aging mice, thereby delaying aging, and has potential for application as a natural antioxidant and in medical applications.
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Affiliation(s)
- Jinxiu Zhang
- College of Life Science, Hebei Normal University, Shijiazhuang, 050024, P.R. China
| | - Xiaoxi Shui
- College of Life Sciences, Hebei Normal University, Shijiazhuang 050024, People's Republic of China
| | - Lifang Jia
- College of Life Sciences, Hebei Normal University, Shijiazhuang 050024, People's Republic of China
| | - Xueqi Wang
- College of Life Sciences, Hebei Normal University, Shijiazhuang 050024, People's Republic of China
| | - Jianhua Lv
- College of Life Sciences, Hebei Normal University, Shijiazhuang 050024, People's Republic of China
| | - Li-An Wang
- College of Life Science, Hebei Normal University, Shijiazhuang, 050024, P.R. China
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WANG W, NI ZJ, AN YJ, SONG CB, MA WP, MA JH, WEI ZJ. Transcriptome analysis reveals the gene expression changes in postharvest goji berry (Lycium barbarum L.) in response to hydrogen sulfide treatment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.115322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Hydrogen sulfide treatment improves quality attributes via regulating the antioxidant system in goji berry (Lycium barbarum L.). Food Chem 2022; 405:134858. [DOI: 10.1016/j.foodchem.2022.134858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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Wang W, Ni ZJ, Thakur K, Cao SQ, Wei ZJ. Recent update on the mechanism of hydrogen sulfide improving the preservation of postharvest fruits and vegetables. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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ELAM E, LV YM, WANG W, THAKUR K, MA WP, NI ZJ, WEI ZJ. Effects of nitric oxide on postharvest storage quality of Lycium barbarum fruit. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.84122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
| | | | | | - Kiran THAKUR
- North Minzu University, China; Hefei University of Technology, China
| | | | | | - Zhao-Jun WEI
- North Minzu University, China; Hefei University of Technology, China
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