A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning-Reference-Cited by-同舟云学术

A novel anti-browning agent 3-mercapto-2-butanol for inhibition of fresh-cut potato browning

Published:2020-12 Issue: Volume:170 Page:111324
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Ru Xueyin,Tao Ning,Feng Yanyan,Li Qingqing,Wang Qingguo

Funder

Natural Science Foundation of Shandong Province, China

Potato Industry Innovation Team for Modern Agricultural Industry Technology System, Shandong Province

National Natural Science Fund of China

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference54 articles.

1. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;J. Food Sci. Technol.,2014

2. The role of various amino acids in enzymatic browning process in potato tubers, and identifying the browning products;Ali;Food Chem.,2016

3. Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit;Ali;Postharvest Biol. Technol.,2016

4. Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa);Altunkaya;Food Chem.,2011

5. Effect of ultrasound on quality of fresh-cut potatoes during refrigerated storage;Amaral;Food Eng. Rev.,2015

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. γ-aminobutyric acid treatment inhibits browning and promotes storage quality by regulating reactive oxygen species and membrane lipid metabolism in fresh-cut stem lettuce;Food Chemistry;2024-11

2. Inhibitory effect and the involved mechanism of furaneol on enzymatic browning of potatoes;Postharvest Biology and Technology;2024-10

3. Localization of potato browning resistance genes based on BSA-seq technology;PeerJ;2024-08-06

4. Potatoes (Solanum tuberosum L.) grown at “Patata dell'alto Viterbese” PGI have different quality characteristics and storage responses;Postharvest Biology and Technology;2024-08

5. Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity;Journal of Food Measurement and Characterization;2024-07-05