Stepwise precooling preserves the physicochemical quality and volatile flavor profile of cherry tomatoes by reducing membrane damage and oxidative stress

Food Chemistry 2026

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Authors: Cheng Bian, Xianxin Wu, Xiaodi Xu, Chaojin Chen, Shuzhi Yuan, Xiaozhen Yue, Xuelai Zhang, Qing Wang

DOI: 10.1016/j.foodchem.2026.149310

Cited by: 3

References: 79

Fields of Study & Subjects

Postharvest Quality and Shelf Life Management Plant Stress Responses and Tolerance Polysaccharides and Plant Cell Walls

References 79