Elucidation of pineapple softening based on cell wall polysaccharides degradation during storage

• Fengjun Li,
• Fengjun Li,
• Xingzhou Xia,
• Xingzhou Xia,
• Lilang Li,
• Lilang Li,
• Longlong Song,
• Longlong Song,
• Yuping Ye,
• Yuping Ye,
• Yueming Jiang,
• Hai Liu,
• Hai Liu

Affiliations

Fengjun Li

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China

Fengjun Li

Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China

Xingzhou Xia

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China

Xingzhou Xia

Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China

Lilang Li

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China

Lilang Li

Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China

Longlong Song

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China

Longlong Song

Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China

Yuping Ye

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China

Yuping Ye

Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China

Yueming Jiang

Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of Postharvest Handling of Fruits of Ministry of Agriculture and Rural Affairs, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China

Hai Liu

College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China

Hai Liu

Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China