The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable
nutrient and plays a key role in retaining the physiological process of humans and animals …

Background Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and
phenolic compounds. However, mushrooms are a very perishable food and the …

The shelf-life of foods is affected by several aspects, mainly chemical and microbial events,
resulting in a considerable decline in consumer's acceptance. There is an increasing …

Edible wild-grown mushrooms, plentiful in resources, have excellent organoleptic
properties, flavor, nutrition, and bioactive substances. However, fresh mushrooms, which …

Microbial infection, senescence and water losses result in serious quality deterioration of
postharvest mushrooms. The aim of this study was to investigate the impact of ultrasound …

In this work, we have explored a new packaging material for the shelf life extension of
Agaricus bisporus. The influence of active chitosan/zein films containing α-tocopherol on the …

In this study, a comparative efficacy of Cananga odorata EO (CoEO) and its
nanoencapsulated formulation into chitosan nanoemulsion (CoEO-CsNe) against a …

The effects of a water-soluble polysaccharide from Oudemansiella radicata (ORWP) on the
postharvest quality of Pleurotus ostreatus were investigated. In the present work, oyster …

The effect of sodium isoascorbate (SI) on the browning of fresh-cut mushrooms was
investigated. Results indicated that fresh-cut mushrooms treated with 10 g L− 1 SI exhibited …

In this study, we investigated the ability of ascorbic acid (AA) to regulate the wound-healing
response in fresh-cut potato strips during storage. The results demonstrated that treatments …