Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts.

Chen, Zhe; Xu, Yuhan; Lu, Yang; Miao, Zeyu; Yi, Yang; Wang, Limei; Hou, Wenfu; Ai, Youwei; Wang, Hongxun; Min, Ting

Chen, Zhe; Xu, Yuhan; Lu, Yang; Miao, Zeyu; Yi, Yang; Wang, Limei; Hou, Wenfu; Ai, Youwei; Wang, Hongxun; Min, Ting.

Afiliación

Chen Z; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Xu Y; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Lu Y; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Miao Z; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Yi Y; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Wang L; College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China.
Hou W; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Ai Y; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Wang H; College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China.
Min T; College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.

Front Plant Sci ; 13: 965723, 2022.

Article en En | MEDLINE | ID: mdl-36247627

Palabras clave

eugenol; fresh-peeled Chinese water chestnut; phenolic metabolism; reactive oxygen metabolism; storage quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Plant Sci Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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