Combination of 1-methylcyclopropene and phytic acid inhibits surface browning and maintains texture and aroma of fresh-cut peaches
Yuqian Jiang, Yuqian Jiang, Xiaodong Wang, Xuejin Li, Zhaoyuan Wang, Haifen Wang, Wenhan Li, Tao Liu, Xihong Li, Yunbin Jiang, Yunbin Jiang, Yao Tang
Topics & Concepts
BrowningPolyphenol oxidaseAromaChemistry1-MethylcyclopropeneFood sciencePhytic acidPeroxidaseCold storagePolyphenolAntioxidantHorticultureBiochemistryEthyleneEnzymeBiologyCatalysisPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality