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