Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism

Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism

Postharvest guava fruit are at high risk of decay and spoilage, which extremely restrains the further advancement of guava industry in China. Currently, slightly acidic electrolyzed water (SAEW) has been shown to be potent in maintaining the storability of fruits and vegetables. Accordingly, this wo...

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Bibliographic Details
Main Authors: Hongbin Chen, Shujuan Feng, Yazhen Chen, Xuanjing Jiang, Yuzhao Lin, Yihui Chen
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
slightly acidic electrolyzed water
guava
quality properties
phenylpropane metabolism
Online Access:https://www.mdpi.com/2304-8158/13/23/3850
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