Metabolomic insights into the browning inhibition of fresh-cut apple by hydrogen sulfide
Author:
Funder
Foundation of Liaoning Province Education Administration
Fundamental Research Funds for the Central Universities
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference36 articles.
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2. Role of chlorogenic acid quinone and interaction of chlorogenic acid quinone and catechins in the enzymatic browning of apple;Amaki;Bioscience, Biotechnology, and Biochemistry,2011
3. Enzymatic browning in apple products and its inhibition treatments: A comprehensive review;Arnold;Comprehensive Reviews in Food Science and Food Safety,2022
4. Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism;Chen;Postharvest Biology Technology,2021
5. miRNA and degradome sequencing identify miRNAs and their target genes involved in the browning inhibition of fresh-cut apples by hydrogen sulfide;Chen;Journal of Agricultural and Food Chemistry,2020
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1. Physiological, metabolome, and transcriptome analysis revealed the effect of ethyl 3-amino-3-thioxopropanoate on the browning of fresh-cut banana during storage;Postharvest Biology and Technology;2024-12
2. Strigolactone Preserves Fresh-Cut Apple Quality during Shelf Life;Agriculture;2024-09-12
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