Cinnamic acid application inhibits the browning of cold-stored taro slices by maintaining membrane function, reducing flavonoid biosynthesis and enhancing glutathione metabolism
Yukun Wang, Hong Ye, Wei Lin, Guang Wang, Tao Luo, Jinming He, Bin Wang, Jinming He, Bin Wang
Topics & Concepts
BrowningFlavonoidCinnamic acidFlavonoid biosynthesisGlutathioneMetabolismChemistryBiosynthesisBiochemistryFunction (biology)BiologyAntioxidantEnzymeCell biologyTranscriptomeGene expressionGenePhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsPostharvest Quality and Shelf Life Management