Hot water mobilizes the metabolism of energy, soluble sugar, cell wall, and phenolics to cope with chilling injury in postharvest snap beans.
Na LvHaoyan ZhangHongtao ZhouCaiping WangChangjie GuoLiyan WangPublished in: Journal of the science of food and agriculture (2024)
The alleviating effect of HW on CI is due to its regulation of energy, soluble sugar, cell wall, and phenolic metabolism. Therefore, HW treatment may be an effective means to reduce CI of snap beans. © 2024 Society of Chemical Industry.
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