Elevated CO2 exposure induces core browning in Yali pears by inhibiting the electron transport chain
Jian Li, Ting Yao, Yancong Xu, Qiwei Cai, Yousheng Wang
Topics & Concepts
BrowningChemistryPolyphenol oxidasePeroxidaseFood scienceMalondialdehydeBiochemistryElectron transport chainTitratable acidOxidative stressEnzymePostharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingPhytochemicals and Antioxidant Activities