The membrane may be an important factor in browning of fresh-cut pear.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.044
Abstract: Surface browning is an important cause of deterioration of fresh-cut fruit during postharvest handling. In this paper, four pear cultivars with different extents of natural browning were selected to analyse the factors involved in browning.… read more here.
Keywords: may important; membrane may; fresh cut; cut ... See more keywords
Targeted Metabolomics Analysis and Identification of Biomarkers for Predicting Browning of Fresh-Cut Lettuce.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b01539
Abstract: The metabolism of phenolic compounds is a key factor in the development of wound-induced enzymatic browning of fresh-cut lettuce. In the present study, the lettuce midribs discriminant metabolites, selected in a previous untargeted metabolomics study,… read more here.
Keywords: lettuce; targeted metabolomics; fresh cut; cut lettuce ... See more keywords
Integrated Transcriptomics and Physiological Analysis Reveal the Mechanism of γ‐Aminobutyric Acid Inhibiting Enzymatic Browning in Fresh‐Cut Potatoes
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Food Biochemistry"
DOI: 10.1155/jfbc/1499526
Abstract: Enzymatic browning affects potato quality and commodity value during processing and storage. γ‐Aminobutyric acid (GABA) was proved to enhance the tolerance to biological and abiotic stresses in plants. However, the mechanism by which GABA regulates… read more here.
Keywords: gaba; cut potatoes; fresh cut; browning fresh ... See more keywords