ArticleFood chemistry: X2023
Effects of pretreatment and freezing storage on the bioactive components and antioxidant activity of two kinds of celery after postharvest.
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 6 papers.
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Who cites it
6 citing papers in PubMed.
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Rapid, Matrix-Dependent Changes in Polyphenols and Antioxidant Capacity of Methanol Plant Extracts During Short-Term Storage: Implications for Analytical Timing.International journal of molecular sciences · 2026Article
- Co-treatment of high voltage electric field and COBMC plant biology · 2026Article
- Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability.Foods (Basel, Switzerland) · 2025Article
- Biofortification and Valorization of Celery byproducts Using Selenium and PGPB under Reduced Nitrogen Regimes.Foods (Basel, Switzerland) · 2024Article
- Proanthocyanidins delay the senescence of young asparagus stems by regulating antioxidant capacity and synthesis of phytochemicals.Food chemistry: X · 2024Article
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Authors and funding
15 authors.
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Abstract
Celery is well liked for it medicinal functions and nutritive value. However, fresh celery is not resistant to storage, severely limiting its supply time and marketing region. In this study, the effects of pretreatment and freezing storage on the nutritional quality of two kinds of celery (Chinese celery cultivar 'Lvlin Huangxinqin' and Western celery cultivar 'Jinnan Shiqin') after postharvest were investigated. Under all treatment combinations, 120 s blanching at 60 °C and 75 s blanching at 75 °C were the most effective pretreatments for 'Lvlin Huangxinqin' and 'Jinnan Shiqin', respectively. These two pretreatments combinations effectively delayed the decline of chlorophyll and fiber content, and maintained the level of carotenoids, soluble protein, total sugars, DPPH radical scavenging, total phenols, and vitamin C during freezing storage. These findings suggest that blanching and quick-freezing treatments are beneficial to maintain the nutritional quality of two kinds of celery, which have important reference significance for the postharvest processing of celery.
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