Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage
文献类型： 外文期刊
作者： Wang, Chunfang 1 ; Liu, Hongru 1 ; Liu, Chenxia 1 ; Wei, Yuzhen 2 ; Wang, Juanzi 3 ; Zhang, Yi 1 ; Wang, Xiao 1 ; Chen, Bingjie 1 ; Yan, Weiqiang 4 ; Qiao, Yongjin 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, Shanghai, Peoples R China
2.Huzhou Univ, Sch Informat Engn, Huzhou, Zhejiang, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai, Peoples R China
4.Shanghai Acad Agr Sci, Shanghai Shuneng Irradiat Technol Co Ltd, Shanghai, Peoples R China
关键词： fresh red waxy corn; slightly acidic electrolyzed water (SAEW); nutrition properties; antioxidant enzymes; cold storage
期刊名称：FRONTIERS IN PLANT SCIENCE （ 影响因子：4.1； 五年影响因子：5.3 ）
ISSN： 1664-462X
年卷期： 2024 年 15 卷
页码：
收录情况： SCI
摘要：
Fresh red waxy corn is consumed worldwide because of its unique flavor and rich nutrients, but it is susceptible to deterioration with a short shelf life. This study explored the effect of slightly acidic electrolyzed water (SAEW) treatment on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage up to 40 d. The SAEW treatment exhibited lower weight loss, softer firmness, and higher total soluble solids (TSS) and moisture content than the control group. Correspondingly, the SAEW maintained the microstructure of endosperm cell wall and starch granules of fresh red waxy corn kernels well, contributing to good sensory quality. Furthermore, SAEW effectively reduced the accumulation of H2O2 content, elevated the O2 -
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