Inhibition of fruit softening by cold plasma treatments: affecting factors and applications.
Softening is a common phenomenon of texture changes associated with plant cell walls, inducing a decrease in the quality of fruit. Inhibiting the softening is effective to extend the shelf life of fruit. Cold plasma (CP), as a novel nonthermal technology, has been applied to keep the freshness of th...
| Publicado en: | Critical Reviews in Food Science & Nutrition Vol. 61; no. 12; pp. 1935 - 1947 |
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| Autores principales: | , , |
| Formato: | review Journal Article |
| Publicado: |
Taylor & Francis Ltd
2021
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| Acceso en línea: | Ver este registro en EBSCOhost |