Effects of Short-Term High Oxygen Pre-Stimulation on Browning Resistance and Low-Temperature Tolerance of Fresh-Cut Potatoes in Supercooled Storage
Xuejin Li, Yuqian Jiang, Yue Liu, Lu Li, Fuhao Liang, Xiaodong Wang, Dandan Li, Pan Na, Xihong Li, Xiangzheng Yang, Yao Tang
Topics & Concepts
BrowningPolyphenol oxidaseChemistryCatalaseFood sciencePhenylalanine ammonia-lyasePeroxidaseAntioxidantMalondialdehydeCatechol oxidasePoint of deliveryLipid oxidationReactive oxygen speciesBiochemistryEnzymeHorticultureBiologyPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingPhytochemicals and Antioxidant Activities