S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity-Reference-Cited by-同舟云学术

S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity

Published:2022-11 Issue: Volume:305 Page:111427
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Feng Yanyan,Sun Yan,Meng Zan,Sui Xu,Zhang Dailiang,Yan Hui,Wang Qingguo

Publisher

Elsevier BV

Subject

Horticulture

Reference38 articles.

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3. Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes;Cheng;Postharvest Biol. Technol.,2020

4. Aspartic acid can effectively prevent the enzymatic browning of potato by regulating the generation and transformation of brown product;Feng;Postharvest Biol. Technol.,2020

5. A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds;Feng;Postharvest Biol. Technol.,2022

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