γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce
Xueyin Ru, Wanli You, Jinglin Zhang, Feng Xu, Zhengguo Wu, Peng Jin, Yonghua Zheng, Shifeng Cao
Topics & Concepts
BrowningReactive oxygen speciesAscorbic acidChemistryBiochemistryPolyphenol oxidaseMalondialdehydeAntioxidantMetabolismEnzymeLipid metabolismAminobutyric acidFood sciencePeroxidaseReceptorGABA and Rice ResearchMedicinal Plants and NeuroprotectionPlant Stress Responses and Tolerance