ArticleFood chemistry: X2024
Influence of different pre-cooling methods on the freshness preservation of bok choi(
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- X-ray irradiation simultaneously mitigates chlorfenapyr and azoxystrobin residues and preserves postharvest quality of cowpea.Food chemistry: X · 2026Article
- Effect of thermosonication on quality and shelf-life of sweet cherry following cold storage.Food chemistry: X · 2026Article
- Effects of Different Litchi E-Commerce Logistics Packaging Methods on Microenvironment and Fruit Quality Variations.Foods (Basel, Switzerland) · 2025Article
- Effect of Different Postharvest Pre-Cooling Treatments on Quality of Water Bamboo Shoots (Plants (Basel, Switzerland) · 2024Article
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3 authors.
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Abstract
Several pre-cooling methods for bok choi were used, such as natural convection pre-cooling (NCPC), strong wind pre-cooling (SWPC), vacuum pre-cooling (VPC), cold water pre-cooling (CWPC), electrolyzed water pre-cooling (EWPC), and fluid ice pre-cooling (FIPC), in order to determine the most suitable precooling method. It was found that VPC reduced the respiration rate, inhibited the increase of malondialdehyde (MDA) and relative electrolyte leakage, and significantly decreased the total bacterial count. This may be due to the rapid decompression process during vacuum pre-cooling, which disrupts the microbial structure and has a certain sterilizing effect. Bok choi pre-cooled by VPC had the best color, hardness value, chlorophyll, titratable acid (TA) content, vitamin C (VC) content, total phenolic (TP) content, soluble sugar content, superoxide dismutase (SOD) activity, ascorbate peroxidase (APX) activity, and catalase (CAT) activity. Therefore, the most suitable pre-cooling method for bok choi among the above pre-cooling methods was the VPC method.
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