Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity
Zan Meng, Tong Wang, Aman Ullah Malik, Qingguo Wang
Topics & Concepts
BrowningPolyphenol oxidaseChemistryFood scienceABTSDPPHCatechol oxidaseAntioxidantPolyphenolIsoleucinePeroxidaseBiochemistryAmino acidEnzymeLeucinePostharvest Quality and Shelf Life ManagementPotato Plant ResearchPlant Stress Responses and Tolerance