Using the response surface methodology to establish the optimal conditions for preserving bananas (Musa acuminata) in a pulsed electric field and to decrease browning induced by storage at a low temperature
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Using the response surface methodology to establish the optimal conditions for preserving bananas (Musa acuminata) in a pulsed electric field and to decrease browning induced by storage at a low temperature
Authors
Keywords
Pulsed electric field, Response surface methodology, Banana (, Musa acuminata, ), Chilling injury, Quality
Journal
Food Packaging and Shelf Life
Volume 31, Issue -, Pages 100804
Publisher
Elsevier BV
Online
2021-12-31
DOI
10.1016/j.fpsl.2021.100804
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Comparative Study of Low-voltage Electric Field-Induced, Ultrasound-assisted and Maceration Extraction of Phenolic Acids
- (2021) Sahar Moharrami et al. JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
- Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices
- (2021) Noelia Pallarés et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advances in biochemical mechanisms and control technologies to treat chilling injury in postharvest fruits and vegetables
- (2021) Wanli Zhang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions
- (2021) Sajid Ali et al. FOOD CHEMISTRY
- PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel
- (2021) Ronaldo E. Mello et al. Innovative Food Science & Emerging Technologies
- Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste
- (2021) A.M. Nandhu Lal et al. Innovative Food Science & Emerging Technologies
- Visualizing structural changes of egg avidin to thermal and electric field stresses by molecular dynamics simulation
- (2021) Yao Zhu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Optimizing the Extraction of Polysaccharides from Bletilla ochracea Schltr. Using Response Surface Methodology (RSM) and Evaluating their Antioxidant Activity
- (2020) Bulei Wang et al. Processes
- Electrical systems for pulsed electric field applications in the food industry: An engineering perspective
- (2020) Rai Naveed Arshad et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Alternating current electric field inhibits browning of Pleurotus ostreatus via inactivation of oxidative enzymes during postharvest storage
- (2020) Chun-Chi Hsieh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Regulatory influences of methyl jasmonate and calcium chloride on chilling injury of banana fruit during cold storage and ripening
- (2020) Mostafa M. Elbagoury et al. Food Science & Nutrition
- Effects of salicylic acid and ultrasound treatments on chilling injury control and quality preservation in banana fruit during cold storage
- (2019) Orang Khademi et al. SCIENTIA HORTICULTURAE
- Exogenous progesterone treatment alleviates chilling injury in postharvest banana fruit associated with induction of alternative oxidase and antioxidant defense
- (2019) Jiashi Hao et al. FOOD CHEMISTRY
- Fibroin Delays Chilling Injury of Postharvest Banana Fruit via Enhanced Antioxidant Capability during Cold Storage
- (2019) Juan Liu et al. Metabolites
- Changes in Membrane Lipid Metabolism Accompany Pitting in Blueberry During Refrigeration and Subsequent Storage at Room Temperature
- (2019) Yajuan Wang et al. Frontiers in Plant Science
- The Involvement of the Banana F-Box Protein MaEBF1 in Regulating Chilling-Inhibited Starch Degradation through Interaction with a MaNAC67-Like Protein
- (2019) Song et al. Biomolecules
- Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR
- (2019) Lin Chen et al. FOOD RESEARCH INTERNATIONAL
- Exogenous procyanidin treatment delays senescence of harvested banana fruit by enhancing antioxidant responses and in vivo procyanidin content
- (2019) Jiao Chen et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Post-harvest shelf-life of banana and guava: Mechanisms of common degradation problems and emerging counteracting strategies
- (2018) Sanchita Biswas Murmu et al. Innovative Food Science & Emerging Technologies
- Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes
- (2018) Sandra González-Casado et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Methyl jasmonate alleviates chilling injury and regulates fruit quality in ‘Midknight’ Valencia orange
- (2018) Muneer Rehman et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- A starch edible surface coating delays banana fruit ripening
- (2018) Rahul Thakur et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of a high voltage electrostatic field (HVEF) on the shelf life of persimmons ( Diospyros kaki )
- (2017) Chi-En Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of controlled-frequency moderate electric fields on pectin methylesterase and polygalacturonase activities in tomato homogenate
- (2016) Chaminda P. Samaranayake et al. FOOD CHEMISTRY
- Pulsed electric fields on phenylalanine ammonia lyase activity of tomato cell culture
- (2016) Işıl Gürsul et al. JOURNAL OF FOOD ENGINEERING
- Chilling Resistance of Phaseolus vulgaris and Brassica oleracea under a High-Intensity Electric Field
- (2015) Turgay Cakmak et al. ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES
- Observations on the use of statistical methods in Food Science and Technology
- (2013) Daniel Granato et al. FOOD RESEARCH INTERNATIONAL
- Effect of Nitric Oxide on Antioxidative Response and Proline Metabolism in Banana during Cold Storage
- (2013) Yansheng Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physiological and biochemical mechanisms regulating chilling tolerance in fruits and vegetables under postharvest salicylates and jasmonates treatments
- (2013) Morteza Soleimani Aghdam et al. SCIENTIA HORTICULTURAE
- Effects of Pulsed Electric Fields on the Bioactive Compound Content and Antioxidant Capacity of Tomato Fruit
- (2012) Anna Vallverdú-Queralt et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The effect of delay between heat treatment and cold storage on alleviation of chilling injury in banana fruit
- (2012) Haibo Wang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluating banana ripening status from measuring dielectric properties
- (2011) M. Soltani et al. JOURNAL OF FOOD ENGINEERING
- Effect of high-voltage electrostatic field pretreatment on the antioxidant system in stored green mature tomatoes
- (2011) Ruiping Zhao et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- A novel postharvest UV-C treatment to reduce chilling injury (membrane damage, browning and chlorophyll degradation) in banana peel
- (2011) Nutthachai Pongprasert et al. SCIENTIA HORTICULTURAE
- Respiration rate of banana fruit under aerobic conditions at different storage temperatures
- (2007) S.D. Bhande et al. JOURNAL OF FOOD ENGINEERING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started