Advances in Fresh-keeping Methods of Fresh-cut Fruits and Vegetables

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YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao. Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review [J]. FOOD SCIENCE, 2021, 42(9): 355-361.

[2]

WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.

[3]

ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan. Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria [J]. FOOD SCIENCE, 2021, 42(5): 252-261.

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ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage [J]. FOOD SCIENCE, 2021, 42(14): 144-150.

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SHAO Ping, LIU Liming, WU Weina, CHEN Hangjun, GAO Haiyan. Research and Application of Sensors in Intelligent Packaging of Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(11): 349-355.

[9]

YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo. A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(9): 269-275.

[10]

LIU Yongle, TANG Qian, YU Jian, LIU Xiaofang, CHEN Shanhui, LI Yan, WANG Faxiang. Fluorescence Detection of the Spoilage of Fresh-Cut Lotus Roots [J]. FOOD SCIENCE, 2020, 41(8): 270-274.

[11]

LIU Shasha, ZHANG Yuxiao, WANG Liang, YUN Liping, CHEN Yong, ZHANG Xinhua, GUO Yanyin. Effect of Active Modified Atmosphere on the Inhibition of Gilbertella persicaria [J]. FOOD SCIENCE, 2020, 41(5): 186-192.

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LIU Shuaimin, HU Kangqi, LIU Gangshuai, ZHANG Shanying, PAN Yonggui, SHI Xuequn, ZHANG Zhengke. Effect of Exogenous Melatonin Treatment on Storage Quality of Fresh-Cut Mango [J]. FOOD SCIENCE, 2020, 41(21): 160-166.

[14]

YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan. Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review [J]. FOOD SCIENCE, 2020, 41(21): 351-358.

[15]

ZHANG Yanhui, HU Wenzhong, LIU Chenghui, CHEN Chen, GAO Hongdou, SUN Xiaoyuan, ZHANG Xiaofang, FENG Ke. Recent Progress in the Development of Photoelectric Preservation Technologies for Fresh-Cut Fruits and Vegetables [J]. FOOD SCIENCE, 2020, 41(15): 309-313.

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