Effects of simultaneous ultrasonic and cysteine treatment on antibrowning and physicochemical quality of fresh-cut lotus roots during cold storage
Bo Wen, Da Li, De Tang, Zhen Huang, Phacharee Kedbanglai, Zibing Ge, Xianfeng Du, Suriyan Supapvanich
Topics & Concepts
BrowningPolyphenol oxidaseChemistryLotusFood sciencePhenolsPeroxidaseChewinessPoint of deliveryAntioxidantPolyphenolPostharvestBotanyBiochemistryEnzymeBiologyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesLight effects on plants