Fuhui Zhou
Minzu University of China
22 Papers
8 Citations
Fuhui Zhou is an academic researcher from Minzu University of China. The author has contributed to research in topics: Chemistry & Postharvest. The author has an hindex of 6, co-authored 15 publications. Previous affiliations of Fuhui Zhou include Chinese Ministry of Education.
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Papers
Effect of methyl jasmonate on wound healing and resistance in fresh-cut potato cubes
Fuhui Zhou,Fuhui Zhou,Aili Jiang,Aili Jiang,Ke Feng,Ke Feng,Gu Sitong,Gu Sitong,Dongying Xu,Dongying Xu,Wenzhong Hu,Wenzhong Hu +11 more
TL;DR: In this article, the effects of methyl jasmonate (MeJA) treatment on physiology and quality attributes of fresh-cut potato cubes during storage were investigated, and it was shown that MeJA treatment could maintain firmness but enhanced the browning of the fresh cut cubes.
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Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant (Solanum melongena L.) fruit
TL;DR: In this paper, the effect of low-temperature conditioning (LTC) on chilling tolerance in eggplant fruit, in which fruit were stored at 13°C for 2´d, and then held at 4´°C.
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Mechanism underlying sodium isoascorbate inhibition of browning of fresh-cut mushroom (Agaricus bisporus)
Dongying Xu,Dongying Xu,Gu Sitong,Gu Sitong,Fuhui Zhou,Fuhui Zhou,Wenzhong Hu,Wenzhong Hu,Ke Feng,Ke Feng,Chen Chen,Chen Chen,Aili Jiang,Aili Jiang +13 more
TL;DR: The effect of sodium isoascorbate (SI) on the browning of fresh-cut mushrooms was investigated in this article, which showed that 10 g L−1 SI treatment induced a series of antioxidant responses that inhibited browning and maintained overall quality.
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Low intensity white light-emitting diodes (LED) application to delay senescence and maintain quality of postharvest pakchoi (Brassica campestris L. ssp. chinensis (L.) Makino var. communis Tsen et Lee)
Fuhui Zhou,Fuhui Zhou,Jinhua Zuo,Dongying Xu,Dongying Xu,Lipu Gao,Qing Wang,Aili Jiang,Aili Jiang +8 more
TL;DR: In this paper, the effect of white LED irradiation on quality, antioxidant, chlorophyll-related enzyme activity and gene expression were evaluated in pakchoi, and the results demonstrate that LED treatment represents an effective method for delaying senescence and maintaining the quality of pakchoei by enhancing the activity and relative gene expression level of antioxidant enzymes and regulating chilophyll metabolism.
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Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism
Fuhui Zhou,Fuhui Zhou,Dongying Xu,Dongying Xu,Chenghui Liu,Chenghui Liu,Chen Chen,Chen Chen,Mixia Tian,Mixia Tian,Aili Jiang,Aili Jiang +11 more
TL;DR: In this paper, the authors investigated the ability of ascorbic acid (AA) to regulate the wound-healing response in fresh-cut potato strips during storage, and showed that treatments of AA could delay browning, decrease hardening, improve taste, as well as reduce weight loss and respiration rate.
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