{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:18:00Z","timestamp":1787980680191,"version":"build-2784847793"},"reference-count":37,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T00:00:00Z","timestamp":1787097600000},"content-version":"vor","delay-in-days":18,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Although Muscat grapes are prized for their unique flavor and nutritional value, they are highly perishable and usually stored at low temperatures; however, refrigerated storage compromises their flavor quality. This study investigated the effects of sodium nitroprusside (SNP)\u2010mediated NO treatment, high\u2010voltage electrostatic field (HVEF) treatment, and a combination of the two treatments on the flavor quality of refrigerated Muscat grapes during storage at 0\u00b0C for 60 days. The results indicated that the combined treatment of SNP\u2010mediated NO and HVEF was more effective than individual treatment and the control group in inhibiting the decrease in firmness, titratable acid (TA), and soluble solids content (SSC) of Muscat grapes during the cold storage (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). In addition, GC\u2013MS and GC\u2013IMS identified 36 and 47 volatile compounds, respectively, and the HVEF\u00a0+\u00a0NO treatment effectively enhanced the content of pleasant aromas, such as fruit and floral notes, during storage, selectively retaining volatile compounds (geraniol, 2\u2010ethyl\u20101\u2010hexanol, limonene, 1\u2010penten\u20103\u2010ol), while suppressing the formation of off\u2010flavors. Compared with the control group, HVEF\u00a0+\u00a0NO treatment exhibited higher activities of lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), alcohol acyltransferase (AAT), terpene synthase (TPS), and pyruvate decarboxylase (PDC) (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). These findings demonstrated that HVEF treatment and SNP\u2010mediated NO treatment effectively preserved the flavor quality of refrigerated grapes, offering a promising preservation strategy.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71346","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T03:17:31Z","timestamp":1787195851000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of the Combined Treatment of NO and HVEF on the Flavor Quality of Muscat Grapes During Cold Storage"],"prefix":"10.1111","volume":"91","author":[{"given":"Jinbin","family":"Wu","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Shanxi Agricultural University, Taigu Campus  Taiyuan 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