Stepwise precooling preserves physicochemical quality and volatile flavor profile of cherry tomatoes in association with reduced membrane damage and oxidative stress

SSRN Electronic Journal 2026 Preprint Open access

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

DOI: 10.2139/ssrn.6018216

Cited by: 0

Fields of Study & Subjects

Postharvest Quality and Shelf Life Management Food Drying and Modeling Nanocomposite Films for Food Packaging