Combining acetic acid and ethanol as an anti-browning treatment for lettuce butt discoloration through repression of the activity and expression of phenylalanine ammonia lyase
Shih-Jie Huang, Shu-Yen Lin, Tsu‐Tsuen Wang, Fu‐Chiun Hsu
Topics & Concepts
BrowningLactucaAcetic acidPhenylalanine ammonia-lyaseChemistryPostharvestBiochemistryPhenylalanineFood scienceEnzymeHorticultureBiologyAmino acidPostharvest Quality and Shelf Life ManagementPlant Gene Expression AnalysisPhytochemicals and Antioxidant Activities