ArticleFood chemistry: X2024
Regulation effect of magnetic field combined with low temperature storage on postharvest quality and cell wall pectic-polysaccharide degradation of
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 13 citations in OpenAlex.
- The Role and Potential Mechanism of Pectin and Pectin Oligosaccharides in Treating Intestinal Inflammation by Regulating Gut Microbiota.Probiotics and antimicrobial proteins · 2026Review
- Effect of Short-Term Static Magnetic Field Pretreatment on Cold-Storage Quality and Phenolic Metabolism of Blueberries.Foods (Basel, Switzerland) · 2026Article
- Valorization of proteins from plant and agri-food by-products using emerging food processing technologies (EFPT).Food chemistry: X · 2025Article
- Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms.Foods (Basel, Switzerland) · 2025Article
- Thymol maintains peppers quality by regulating antioxidant capacity, cell wall metabolism and membrane lipid metabolism.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the regulation effect of magnetic field combined with low temperature storage on postharvest quality and cell wall pectic-polysaccharide degradation of wampee stored for 15 d at 4 °C and 15 °C. Results showed that magnetic field combined with low temperature storage reduced browning rate of fruit after 15 d storage, but its effect on weight loss rate and total soluble solids (TSS) did not surpass that of storage temperature. Interestingly, contents of flavonoid, total phenols and malondialdehyde (MDA) were also lowered at varying degrees by combined treatment. Furthermore, molecular weight distribution and monosaccharide compositions of cell wall pectic-polysaccharides were also affected, which resulted from the coordinated action of cell wall pectin-degrading enzymes. The activities of these enzymes during storage, including polygalacturonase (PG), pectin methylesterase (PME) and β-galactosidase (β-Gal) in treated wampee decreased. These findings suggested that magnetic field combined with low temperature storage was an effective technology and had great potential in preservation of postharvest wampee in future.
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