ArticleFood chemistry: X2025
Metabolomics-based study on the effect of low-voltage electrostatic field treatment on the storage quality of postharvest square bamboo shoots.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Comparative Study of Effects of Different Organic Acid Treatments on Preservation Quality of Two Bamboo Shoot Species Using PCA Comprehensive Evaluation and Quality Index Models.Foods (Basel, Switzerland) · 2026Article
- Effects of Low-Voltage Electrostatic Field Combined with Modified Atmosphere Packaging on Postharvest Quality and Senescence of Chinese Flowering Cabbage.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
6 authors.
Funding
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Abstract
Low-voltage electrostatic field (LP) enhances the freezing quality of food by increasing water supercooling and improving ice crystal morphology. This study explored the effects of LP treatment on the storage quality of square bamboo shoots using physicochemical, gas chromatography-mass spectrometry, and metabolomics methods. Results showed that with prolonged storage, the LP-treated group had lower activities of peroxidase, phenylalanine ammonia-lyase, and lower levels of malondialdehyde, cellulose, and lignin compared to the control group, while superoxide dismutase and catalase activities and shear force values were higher. LP treatment also increased the levels of hexanol, (E)-2-hexenal, and azelaic acid, promoted the production of 2-nonanol and (Z)-2-heptenal, and inhibited the reduction of DL-malic acid, methionine, and the increase of
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