High-pressure carbon dioxide treatment alleviates browning development by regulating membrane lipid metabolism in fresh-cut lettuce
Wanlu Ma, Jiaxing Li, Ayesha Murtaza, Aamir Iqbal, Jiao Zhang, Lijuan Zhu, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Topics & Concepts
BrowningChemistryPolyphenol oxidaseLipid peroxidationFood scienceBiochemistryMembraneCarbon dioxidePhenolAntioxidantEnzymeOrganic chemistryPeroxidasePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesNanocomposite Films for Food Packaging