Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage

Huang, DD; Wang, CY; Zhu, SH; Anwar, R; Hussain, Z; Khadija, F

Zhu, SH (通讯作者)，Shandong Agr Univ, Coll Chem & Mat Sci, Food Safety Anal & Test Engn Technol Res Ctr Shan, Tai An 271018, Shandong, Peoples R China.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022; 28 (8): 735

Abstract

Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches......

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