Research graph
References from UV irradiation combined with high voltage electrostatic field alleviates surface discoloration in fresh-cut purple yam by regulating enzymatic browning. Local targets link to admitted publications; unresolved targets remain external evidence.
Polyphenol treatment delays the browning of litchi pericarps and promotes the total antioxidant capacity of litchi fruit
10.1016/j.scienta.2021.110563 · 2022 · External reference
Coupling electrostatic and static magnetic fields during drying on the structural and functional properties of starch in fresh-cut purple yam
2026 · External reference
Oxalic acid alleviates surface discoloration in fresh-cut yam by regulating enzymatic browning and bisdemethoxycurcumin synthesis
10.1016/j.lwt.2024.116836 · 2024 · External reference
Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage
10.1016/j.foodchem.2020.127810 · 2021 · External reference
Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus)
10.1016/j.foodchem.2016.04.023 · 2016 · External reference
Antioxidant activity and microbial safety of fresh-cut red cabbage stored in different packaging films
10.1016/j.lwt.2023.114478 · 2023 · External reference
Electrostatic field combined with edible chitosan-based Pickering emulsion coating for extending the shelf-life of arrowhead (Sagittaria sagittifolia L.) vegetables
10.1016/j.fbio.2025.105962 · 2025 · External reference
Ethanol treatment suppresses the yellowing of fresh-cut yam by repressing the phenylpropanoid pathway and bisdemethoxycurcumin biosynthesis
10.1016/j.postharvbio.2021.111642 · 2021 · External reference
Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms
10.1016/j.foodchem.2022.132537 · 2022 · External reference
UV-C irradiation inhibits surface discoloration and delays quality degradation of fresh-cut stem lettuce
10.1016/j.lwt.2021.111533 · 2021 · External reference
Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma
10.1016/j.foodchem.2019.125240 · 2019 · External reference
The combination treatment of low voltage electrostatic field and ultraviolet-C could accelerate the process of wound healing of potato tubers
10.1016/j.lwt.2024.116466 · 2024 · External reference
UV-C treatment affects browning and starch metabolism of minimally processed lily bulb
10.1016/j.postharvbio.2017.02.010 · 2017 · External reference
Effect of food matrix on the content and bioavailability of flavonoids
10.1016/j.tifs.2020.10.030 · 2021 · External reference
Effect of a high voltage electrostatic field (HVEF) on the shelf-life of fresh-cut broccoli (Brassica oleracea var. italica)
10.1016/j.lwt.2019.108532 · 2019 · External reference
UV-A light treatment for controlling enzymatic browning of fresh-cut fruits
10.1016/j.ifset.2015.12.029 · 2016 · External reference
Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study
10.1093/jaoac/88.5.1269 · 2005 · External reference
Effects of UV-C treatment on browning and the expression of polyphenol oxidase (PPO) genes in different tissues of Agaricus bisporus during cold storage
10.1016/j.postharvbio.2017.11.022 · 2018 · External reference
Study of sponge gourd ascorbate peroxidase and winter squash superoxide dismutase under respective flooding and chilling stresses
10.1016/j.scienta.2013.08.016 · 2013 · External reference
Impacts of heavy metal, high temperature, and UV radiation exposures on Bellis perennis L. (common daisy): Comparison of phenolic constituents and antioxidant potential (enzymatic and non-enzymatic)
10.1016/j.sajb.2022.01.034 · 2022 · External reference
Pulsed light inactivation of horseradish peroxidase and associated structural changes
10.1016/j.foodchem.2017.05.151 · 2017 · External reference
Exploiting UV-C postharvest effects on brown rot management and shelf life of apricot fruit
10.1016/j.jafr.2025.102458 · 2025 · External reference
Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing
10.1016/j.ifset.2014.02.007 · 2014 · External reference
Combining pulsed electric fields (PEF) pre-treatment and ultrasound assisted convective drying to obtain coloured potato snacks rich in anthocyanins
10.1016/j.ifset.2025.103995 · 2025 · External reference
The effects of cold plasma (CP) treatment on the inactivation of yam peroxidase and characteristics of yam slices
10.1016/j.jfoodeng.2023.111693 · 2023 · External reference
Effect of electric and electromagnetic fields treatments combined with modified atmosphere package on the storage quality of fresh-cut cucumbers (Cucumis sativus L.)
10.1016/j.foodcont.2025.111684 · 2026 · External reference
Enzymatic browning and polyphenol oxidase control strategies
10.1016/j.copbio.2023.102921 · 2023 · External reference
Phototreatment (below 1100 nm) improving quality attributes of fresh-cut fruits and vegetables: A review
10.1016/j.foodres.2022.112252 · 2023 · External reference
The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices
10.1016/j.postharvbio.2016.06.008 · 2016 · External reference
Effect of high-voltage electrostatic field treatments on bananas (Musa paradisiaca var. sapientum) on their postharvest quality, enzymatic activity and morphological changes
10.1016/j.fbp.2024.05.007 · 2024 · External reference
Effect of pulsed light on activity and structural changes of horseradish peroxidase
10.1016/j.foodchem.2017.04.149 · 2017 · External reference
A new synergistic preservation method for prepared vegetable mixture: HVEF-photocatalyst film-LED preservation enhancement
10.1016/j.fbio.2025.106872 · 2025 · External reference
High-voltage electrostatic field technology in food processing and preservation: Mechanisms, applications, and emerging innovations
10.1016/j.foodchem.2026.148694 · 2026 · External reference
Effects of dielectric barrier discharge cold plasma on the activity, structure and conformation of horseradish peroxidase (HRP) and on the activity of litchi peroxidase (POD)
10.1016/j.lwt.2021.111078 · 2021 · External reference
Methyl jasmonate facilitates wound healing of Chinese yam tubers via positively regulating the biosynthesis and polymerization of suberin polyphenolics
10.1016/j.scienta.2023.111840 · 2023 · External reference
Combined treatment of ɛ-polylysine and UV-C inhibited aerobic bacteria growth, and maintained the color, texture, flavor of vacuum-packed fresh-cut lettuce slices
10.1016/j.postharvbio.2024.113156 · 2024 · External reference
Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis
10.1016/j.foodchem.2024.139304 · 2024 · External reference
High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors
10.1016/j.ifset.2022.103032 · 2022 · External reference
Cooperative regulation of flavonoid and lignin biosynthesis in plants
10.1080/07352689.2021.1898083 · 2021 · External reference
Enhancing post-harvest quality of cherry tomatoes via low voltage electrostatic field and modified atmosphere packaging: Regulation of phenylpropanoid metabolism
10.1016/j.lwt.2025.118782 · 2025 · External reference
Transcriptomic analysis of the effects of γ-aminobutyric acid treatment on browning and induced disease resistance in fresh-cut apples
10.1016/j.postharvbio.2021.111686 · 2021 · External reference
Low voltage electrostatic field combined with ice-temperature to improve the quality of litchi during storage
10.1016/j.foodres.2024.115068 · 2024 · External reference
Low frequency polarized electric field inhibits enzymatic browning in fresh-cut taro via dual regulation of carbohydrate metabolism and ROS scavenging systems
10.1016/j.postharvbio.2025.113808 · 2025 · External reference
High voltage electric field as a green technology preserves the appearance of apple juice during cold storage
10.1016/j.scp.2024.101676 · 2024 · External reference
