Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%–85%). Compared with control group, H+S treatment...

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Detalles Bibliográficos
Autores principales: Sun, Yanan, Qiu, Weiyu, Fang, Xiaoqi, Zhao, Xiaomei, Xu, Xingfeng, Li, Wenxiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857778/
https://www.ncbi.nlm.nih.gov/pubmed/36673518
http://dx.doi.org/10.3390/foods12020426

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857778/
https://www.ncbi.nlm.nih.gov/pubmed/36673518
http://dx.doi.org/10.3390/foods12020426

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