ascorbic-acid has been researched along with citral* in 1 studies
1 other study(ies) available for ascorbic-acid and citral
| Article | Year |
|---|---|
Overall Quality Properties of Kiwifruit Treated by Cinnamaldehyde and Citral: Microbial, Antioxidant Capacity during Cold Storage.
This work was undertaken to evaluate the microbiological characteristics and antioxidant and physiological activities in kiwifruits (Actinida deliciosa var. Qinmei) with/without cinnamaldehyde (C1) and citral (C2) fumigation treatments (5 μL/L) during 0, 3, 6, 9, and 12 d of storage at 4 °C. Essential oils (EOs) treatment lowered the total viable counts, yeast, and mold to 1.54, 2.36, and 2.05 log CFU/g, respectively. Moreover, EOs improved the antioxidant activities of kiwifruit. They enhanced phenolics and flavonoids content in fruit tissue by 49.48% at day 3 and 56.93% at day 6, respectively. In addition, ascorbic acid in treated groups had the lower losing rate. Similarly, MDA (malondialdehyde), H Topics: Acrolein; Actinidia; Acyclic Monoterpenes; Antioxidants; Ascorbic Acid; Botrytis; Flavonoids; Food Analysis; Food Contamination; Food Microbiology; Food Preservatives; Food Quality; Food Storage; Fruit; Fumigation; Hydrogen Peroxide; Malondialdehyde; Monoterpenes; Oils, Volatile; Penicillium; Phenols | 2016 |