Effect of different concentrations of slightly acidic electrolyzed water on storage quality of postharvest chili peppers (Capsicum frutescens L.) and mechanism of action

CHENG Xiaoyue, XU Chang, HU Huali, LI Pengxia, GUO Zhengbing, ZHOU Qian, ZHANG Yingtong

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 276-285.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 276-285. DOI: 10.13995/j.cnki.11-1802/ts.044010

Effect of different concentrations of slightly acidic electrolyzed water on storage quality of postharvest chili peppers (Capsicum frutescens L.) and mechanism of action

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 276-285 https://doi.org/10.13995/j.cnki.11-1802/ts.044010

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