Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit

This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. The carambolas were immersed in SAEW with a pH value of 6.0, ORP of 1340 mV and ACC of 80 mg/L. Results demonstrated that SAEW c...

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Detalles Bibliográficos
Autores principales: Zhang, Jing, Liu, Qingqing, Chen, Xuezhen, Li, Meiling, Lin, Mingyu, Chen, Yihui, Lin, Hetong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943756/
https://www.ncbi.nlm.nih.gov/pubmed/36845505
http://dx.doi.org/10.1016/j.fochx.2022.100555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943756/
https://www.ncbi.nlm.nih.gov/pubmed/36845505
http://dx.doi.org/10.1016/j.fochx.2022.100555

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