Dicyclohexylcarbodiimide and disodium succinate regulate the browning development in fresh longan pericarp by modulating the antioxidant system and the metabolisms of membrane lipids and phenolics
Yazhen Chen, Hetong Lin, Huili Zhang, Yang Chen, Mengshi Lin, Yi Zheng, Zhongqi Fan, Hui Wang, Yihui Chen, Yifen Lin, Yifen Lin
Topics & Concepts
BrowningAPXChemistryAntioxidantPostharvestBiochemistryEnzymePolyphenol oxidasePhenolsFood sciencePeroxidaseBotanyBiologySuperoxide dismutasePostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesNanocomposite Films for Food Packaging