Effect of pre‐storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices

Aloe vera gel treatment delays postharvest browning of white button mushroom (Agaricus bisporus)

(2019) Amin Mirshekari et al.   Journal of Food Measurement and Characterization

Heat-induced tolerance to browning of fresh-cut lily bulbs (Lilium lancifolium Thunb.) under cold storage

(2019) Juan Kan et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effect of oxalic acid on edible quality of bamboo shoots (Phyllostachys prominens) without sheaths during cold storage

(2019) Jian Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of enzymatic browning of fresh-cut guava fruit by exogenous hydrogen peroxide-activated peroxiredoxin/thioredoxin system

(2019) Athiwat Chumyam et al.   SCIENTIA HORTICULTURAE

Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

(2019) Sajid Ali et al.   SCIENTIA HORTICULTURAE

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

(2019) Sajid Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

(2018) Małgorzata Sikora et al.   FOOD CHEMISTRY

Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruit

(2018) Sajid Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant enzyme activities and exogenous ascorbic acid treatment of ‘Williams’ banana during long-term cold storage stress

(2018) A.A. Lo’ay et al.   SCIENTIA HORTICULTURAE

β -Aminobutyric acid treatment confers decay tolerance in strawberry fruit by warranting sufficient cellular energy providing

(2018) Abbasali Jannatizadeh et al.   SCIENTIA HORTICULTURAE

Nitric oxide and γ-aminobutyric acid treatments delay senescence of cornelian cherry fruits during postharvest cold storage by enhancing antioxidant system activity

(2018) Vali Rabiei et al.   SCIENTIA HORTICULTURAE

Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

(2018) Dan Wang et al.   FOOD CHEMISTRY

Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

(2017) Jianfei He et al.   FOOD CHEMISTRY

Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices

(2017) Hui Gao et al.   FOOD CHEMISTRY

The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus ( Nelumbo nucifera G.) root

(2017) Ting Min et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Shelf life extension of fresh lotus pods and seeds (Nelumbo nucifera Gaertn.) in response to treatments with 1-MCP and lacquer wax

(2017) Pengxia Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Mild concentration of ethanol in combination with ascorbic acid inhibits browning and maintains quality of fresh-cut lotus root

(2017) Jia Gao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit

(2017) Hafiz Muhammad Shoaib Shah et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

(2016) Sajid Ali et al.   FOOD CHEMISTRY

Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples

(2016) Mahmoud Koushesh Saba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effectiveness ofAloe veragel coating for maintaining tomato fruit quality

(2016) A Chrysargyris et al.   NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE

Effect of citric acid combined with UV-C on the quality of fresh-cut apples

(2016) Chen Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit

(2016) Ommol Banin Sogvar et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

(2015) Ying Sun et al.   FOOD CHEMISTRY

Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices

(2015) S. Benítez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Aloe vera gel coating on antioxidant capacity, antioxidant enzyme activities and decay in raspberry fruit

(2015) Hamid Hassanpour   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs

(2014) Ming Chi et al.   BMC PLANT BIOLOGY

Establishment of a statistical model for browning of fresh-cut lotus root during storage

(2014) Juan Jiang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage

(2013) Peng Dong et al.   Innovative Food Science & Emerging Technologies

Inhibitory Effects of Propyl Gallate on Tyrosinase and Its Application in Controlling Pericarp Browning of Harvested Longan Fruits

(2013) Yi-Fen Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

(2013) Shaoying Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of gels from different Aloe spp. as antifungal treatment: Potential crops for industrial applications

(2012) P.J. Zapata et al.   INDUSTRIAL CROPS AND PRODUCTS

Changes of Reactive Oxygen Species and Related Enzymes in Mitochondrial Respiration During Storage of Harvested Peach Fruits

(2011) Juan KAN et al.   Agricultural Sciences in China

Reduced chilling injury in cucumber by nitric oxide and the antioxidant response

(2011) Huqing Yang et al.   FOOD CHEMISTRY

Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity

(2011) Yanli You et al.   FOOD CHEMISTRY

Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage

(2011) Z.S. Wu et al.   FOOD CONTROL

Physicochemical properties of lotus (Nelumbo nucifera) root slices dehydrated with polyethylene glycol

(2011) Shu-Mei Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of a phospholipase D inhibitor on postharvest enzymatic browning and oxidative stress of litchi fruit

(2011) Jian Sun et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Climacteric level during fruit ripening influences lipid peroxidation and enzymatic and non-enzymatic antioxidative systems in Japanese plums (Prunus salicina Lindell)

(2011) Sukhvinder Pal Singh et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)

(2010) Yage Xing et al.   Innovative Food Science & Emerging Technologies

PostharvestAloe veragel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage

(2009) Muhammad J. Ahmed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Glutathione as an Antioxidant and Regulatory Molecule in Plants Under Abiotic Stress Conditions

(2009) Gabriella Szalai et al.   JOURNAL OF PLANT GROWTH REGULATION

Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit

(2008) Khuyen T. H. Dang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root

(2008) Jinhua Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of phenylalanine ammonia-lyase in heat pretreatment-induced chilling tolerance in banana fruit

(2008) Jian-ye Chen et al.   PHYSIOLOGIA PLANTARUM

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY