Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels

Inhibition of postharvest rachis browning of table grapes by sulfur dioxide: Evidence from phenolic metabolism and sulfur assimilation

(2023) Zhenbiao Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system

(2022) Zhuping Zha et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Short-term high oxygen pre-stimulation inhibits browning of fresh-cut watercored Fuji apples

(2022) Xuejin Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Nitric oxide (NO) involved in antioxidant enzyme gene regulation to delay mitochondrial damage in peach fruit

(2022) Shiwen Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Analysis of differentially expressed genes and differentially abundant metabolites associated with the browning of Meihong red-fleshed apple fruit

(2021) Weifang Zuo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism

(2021) Chen Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents

(2021) Yurong Ma et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Do magnetic field applications affect in vitro regeneration, growth, phenolic profiles, antioxidant potential and defense enzyme activities (SOD, CAT and PAL) in lemon balm (Melissa officinalis L.)?

(2021) Canan Ulgen et al.   INDUSTRIAL CROPS AND PRODUCTS

Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity

(2021) Zan Meng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Exogenous proline treatment inhibiting enzymatic browning of fresh-cut potatoes during cold storage

(2021) Pei Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

α-Lipoic acid treatment alleviates postharvest pericarp browning of litchi fruit by regulating antioxidant ability and energy metabolism

(2021) Mingyang He et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids

(2020) Tiantian Dong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aspartic Acid Can Effectively Prevent the Enzymatic Browning of Potato by Regulating the Generation and Transformation of Brown Product

(2020) Yanyan Feng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Inhibitory effect of tartary buckwheat seedling extracts and associated flavonoid compounds on the polyphenol oxidase activity in potatoes (Solanum tuberosum L.)

(2019) Jun LI et al.   Journal of Integrative Agriculture

Effect of fresh–cut apples fortification with lycopene microspheres, revalorized from tomato by-products, during shelf life

(2019) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

1-Methylcyclopropene (1-MCP), storage time, and shelf life and temperature affect phenolic compounds and antioxidant activity of ‘Jonagold’ apple

(2018) Yurong Ma et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Dual effectiveness of ascorbic acid and ethanol combined treatment to inhibit browning and inactivate pathogens on fresh-cut apples

(2017) Shoulei Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of nitric oxide treatment on chilling injury, antioxidant enzymes and expression of the CmCBF1 and CmCBF3 genes in cold-stored Hami melon ( Cucumis melo L.) fruit

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

Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree

(2016) Sukhontha Sukhonthara et al.   FOOD CHEMISTRY

The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products

(2016) Hussein M. Ali et al.   FOOD CHEMISTRY

Use of arginine to inhibit browning on fresh cut apple and lettuce

(2016) R.B.H. Wills et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Comparison of membrane-bound and soluble polyphenol oxidase in Fuji apple (Malus domestica Borkh. cv. Red Fuji)

(2015) Fang Liu et al.   FOOD CHEMISTRY

Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices

(2015) Yongxin Li et al.   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

Transporters for amino acids in plant cells: some functions and many unknowns

(2012) Mechthild Tegeder   CURRENT OPINION IN PLANT BIOLOGY

Role of Chlorogenic Acid Quinone and Interaction of Chlorogenic Acid Quinone and Catechins in the Enzymatic Browning of Apple

(2011) Kanako AMAKI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Combination treatment of alkaline electrolyzed water and citric acid with mild heat to ensure microbial safety, shelf-life and sensory quality of shredded carrots

(2010) S.M.E. Rahman et al.   FOOD MICROBIOLOGY