Short-term high oxygen pre-stimulation inhibits browning of fresh-cut watercored Fuji apples
Xuejin Li, Ziyun Liu, Yalin Ran, Lu Li, Lan Chen, Qing Lin, Fuhao Liang, Jixin Li, Xihong Li, Yao Tang
Topics & Concepts
BrowningPolyphenol oxidasePeroxidaseChemistryPoint of deliveryFood scienceCatechol oxidaseCatalasePhenylalanine ammonia-lyaseMalondialdehydeHorticultureAntioxidantBiochemistryEnzymeBiologyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPlant Physiology and Cultivation Studies