Low temperature storage alleviates internal browning of ‘Comte de Paris’ winter pineapple fruit by reducing phospholipid degradation, phosphatidic acid accumulation and membrane lipid peroxidation processes
Keqian Hong, Quansheng Yao, John B. Golding, Penta Pristijono, Xiumei Zhang, Xiaowan Hou, Debao Yuan, Yong‐Xin Li, Li Chen, Kanghua Song, Jiao Chen
Topics & Concepts
Phosphatidic acidPhosphatidylethanolamineBrowningPhospholipidChemistryPhosphatidylcholinePhosphatidylserineBiochemistryLipid peroxidationFatty acidFood scienceMembraneAntioxidantPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesNanocomposite Films for Food Packaging