Related Experiment Video

Updated: Jun 16, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

Gas Conduction Functional Units (GCFUs) Enable Quantitative Equilibrium Modified Atmosphere Packaging to Suppress

Wenzhen Liao1, Lingling Liu1, Ying Zhang1

  • 1School of Public Health/School of Basic Medical Sciences/Food Safety and Health Research Center/Guangdong Provincial Key Laboratory of Tropical Disease Research/BSL-3 Laboratory (Guangdong), Southern Medical University, Guangzhou, Guangdong Province 510640, China.

Journal of Agricultural and Food Chemistry
|June 15, 2026
PubMed
Abstract

Keywords:
equilibrium modified atmosphere packaginggas-conductive functional unitspectin metabolismphenotypic analysisrespiration inhibition

More Related Videos

Design and Optimization Strategies of a High-Performance Vented Box14:23

Design and Optimization Strategies of a High-Performance Vented Box

Published on: June 9, 2023

Development of a Cabbage Protoplast System for Studying Hypoxia Tolerance in Brassica08:09

Development of a Cabbage Protoplast System for Studying Hypoxia Tolerance in Brassica

Published on: September 20, 2024

Related Concept Videos

Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Chemical Factors Affecting Respiration Centers01:31

Chemical Factors Affecting Respiration Centers

Chemical factors such as changing CO2, O2, and H+ levels in arterial blood play a critical role in influencing respiration depth and rates. These variations are detected by chemoreceptors—specialized sensors located in two primary body areas. Central chemoreceptors are found throughout the brain stem, including the ventrolateral medulla, while peripheral chemoreceptors are located in the aortic arch and carotid arteries.
CO2 has a potent influence on respiration and is strictly regulated. Under...
Regulation of Transpiration by Stomata02:04

Regulation of Transpiration by Stomata

During photosynthesis, plants acquire the necessary carbon dioxide and release the produced oxygen back into the atmosphere. Openings in the epidermis of plant leaves is the site of this exchange of gasses. A single opening is called a stoma—derived from the Greek word for “mouth.” Stomata open and close in response to a variety of environmental cues.
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.