Science and Technology Department of Hubei Province [2024BBB027]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
生命科学与技术学院
摘要：
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning, which degrades their overall quality and palatability. Therefore, there is an urgent need to develop effective methods and techniques to maintain their color and freshness. This study aimed to analyze the mechanisms underlying the effects of salicylic acid (SA) treatment on the quality deterioration of fresh-cut CWCs during storage. Soaking fresh-cut CWCs in 3.5 mmol of SA for 40 min and subsequently storing them delayed the yellowing of fresh-cut CWCs. This treatment also mitigated weight loss and loss of solu...
