S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity
Yanyan Feng, Yan Sun, Zan Meng, Xu Sui, Dailiang Zhang, Hui Yan, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseChemistryFood scienceCatechol oxidaseTyrosinasePolyphenolChelationPigmentBiochemistryEnzymeOrganic chemistryAntioxidantPeroxidasePostharvest Quality and Shelf Life ManagementPotato Plant ResearchPhytochemicals and Antioxidant Activities