Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents
Yurong Ma, Hongying Wang, Han Yan, Aman Ullah Malik, Tiantian Dong, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseChemistryFood scienceCatechol oxidasePolyphenolProlineAmino acidHorticultureBiochemistryEnzymePeroxidaseAntioxidantBiologyPotato Plant ResearchPostharvest Quality and Shelf Life ManagementPlant Pathogens and Fungal Diseases