Selenium application during fruit development can effectively inhibit browning of fresh-cut apples by enhancing antioxidant capacity and suppressing polyphenol oxidase activity
Xinyue Wang, Feiyang Chang, Qinglong Dong, Peng Jia, Haoan Luan, Xiaoxiang Wang, Jiaan Zhang, Yuan Xu, Xuemei Zhang, Sumiao Yang, Guohui Qi, Suping Guo, Suping Guo
Topics & Concepts
BrowningPolyphenol oxidasePolyphenolAntioxidantChemistryAntioxidant capacityFood scienceSeleniumCatechol oxidaseBotanyBiochemistryBiologyEnzymePeroxidaseOrganic chemistryPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPlant Growth Enhancement Techniques