Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism
Chen Chen, Aili Jiang, Chenghui Liu, Carol Wagstaff, Qiqi Zhao, Yanhui Zhang, Wenzhong Hu
Topics & Concepts
BrowningPolyphenol oxidaseAntioxidantBiochemistryLipid metabolismPeroxidaseChemistryHydrogen sulfideMetabolismFood scienceEnzymeSulfurOrganic chemistryPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities