ArticleFood chemistry: X2023
Slightly acidic electrolyzed water treatment improves the quality and storage properties of carambola fruit.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Combined Effect of Low-Temperature Stress and Slightly Acidic Electrolyzed Water (SAEW) on the Microbial Control of Oat Sprout Production.Foods (Basel, Switzerland) · 2025Article
- Postharvest Immersion in Slightly Acidic Electrolyzed Water Improves Guava Storability by Regulating Phenylpropane Metabolism.Foods (Basel, Switzerland) · 2024Article
- Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species.Food chemistry: X · 2024Article
- Effect of Different Postharvest Pre-Cooling Treatments on Quality of Water Bamboo Shoots (Plants (Basel, Switzerland) · 2024Article
- Isolation and Identification of Postharvest Rot Pathogens in Citrus × tangelo and Their Potential Inhibition with Acidic Electrolyzed Water.Food and environmental virology · 2024Article
- Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality.Ultrasonics sonochemistry · 2024Article
- Effects of slightly acidic electrolyzed water on the quality and antioxidant capacity of fresh red waxy corn during postharvest cold storage.Frontiers in plant science · 2024Article
- Insights into the Isolation, Identification, and Biological Characterization Analysis of and Novel Control Strategies forJournal of fungi (Basel, Switzerland) · 2023Article
- Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. The carambolas were immersed in SAEW with a pH value of 6.0, ORP of 1340 mV and ACC of 80 mg/L. Results demonstrated that SAEW could significantly reduce the respiration rate, inhibit the increase in cell membrane permeability, and delay apparent color change. Relatively higher contents of bioactive compounds and nutritional components, such as flavonoids, polyphenols, reducing sugars, sucrose, vitamin C, total soluble sugar, and total soluble solid, as well as higher titratable acidity were maintained in SAEW-treated carambola. In addition, SAEW-treated carambola exhibited a higher commercial acceptability rate and a higher firmness, but lower weight loss and peel browning index than control fruits. Our results indicated that SAEW treatment achieved high fruit quality and nutritional values, potentially contributing to improve storage properties of harvested carambola.
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