Jiaxin Chai

1-MCP extends the shelf life of ready-to-eat ‘Hayward’ and ‘Qihong’ kiwifruit stored at room temperature

Jiaxin Chai, Yutang Wang, Yanfei Liu et al. · Scientia Horticulturae · 2021 · 54 citations

Biology, Room Temperature, Shelf Life +11

Recent Progress on Bismuth-based Nanomaterials for Electrocatalytic Carbon Dioxide Reduction

Chan Yang, Jiaxin Chai, Zhe Wang et al. · Chemical Research in Chinese Universities · 2020 · 36 citations

Materials Science, Oxygen Reduction Reaction, Catalytic Application +5

Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars

Jiaxin Chai, Biao Liao, Rui Li et al. · Postharvest Biology and Technology · 2022 · 36 citations

Food Chemistry, Ethylene Production, ‘ Xuxiang ’ +6

Differential changes in respiratory metabolism and energy status in the outer pericarp and core tissues affect the ripening of ‘Xuxiang’ kiwifruit

Jiaxin Chai, Jingwen Li, Q.Y. Liu et al. · Postharvest Biology and Technology · 2024 · 21 citations

Biology, Energy Metabolism, Respiratory Metabolism +6

High O2/N2 controlled atmosphere accelerates postharvest ripening of ‘Hayward’ kiwifruit

Jiaxin Chai, Yutang Wang, Yanfei Liu et al. · Scientia Horticulturae · 2022 · 18 citations

Biology, Biogeochemistry, High O2/n2 +5