Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels
Xiaoyan Zhang, Jingrun Liu, Lingqi Su, Song Zhang, Jingying Shi, Qingguo Wang, Yong Peng
Topics & Concepts
BrowningChemistryPolyphenol oxidaseCysteineFood scienceChlorogenic acidPolyphenolBiochemistryDPPHSuperoxide dismutaseCatalaseAntioxidantAscorbic acidEnzymePeroxidasePostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities