Ultrasonic treatment suppresses ethylene signaling and prolongs the freshness of spinach

Ultrasonic treatment suppresses ethylene signaling and prolongs the freshness of spinach

There have been many studies investigating the application of ultrasonic treatment in vegetables and fruits to eliminate surface contaminants including dirt, microbes, and chemicals such as pesticides. Using a jet ultrasonic washer developed by us to wash food materials, we found that ultrasonic tre...

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Bibliographic Details
Main Authors: Shoji Oda, Masaaki Sakaguchi, Xiesong Yang, Qinyao Liu, Kohei Iwasaki, Kaori Nishibayashi
Format: Article
Language:English
Published: Elsevier 2021-07-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Spinach
Ultrasonication
Stoma
Abscisic acid
Ethylene
Ethylene-insensitive 3 binding F-box protein
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566221000174

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http://www.sciencedirect.com/science/article/pii/S2666566221000174

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