Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitiveLactuca sativavar.capitata(L.) andEruca sativa(Mill.) stored as fresh-cut produce-Reference-Cited by-同舟云学术

Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitiveLactuca sativavar.capitata(L.) andEruca sativa(Mill.) stored as fresh-cut produce

Published:2012-11-26 Issue:8 Volume:93 Page:1814-1819
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Landi Marco¹,Degl'Innocenti Elena¹,Guglielminetti Lorenzo¹,Guidi Lucia¹

Affiliation:

1. Dipartimento di Scienze Agrarie, Alimentari ed Agro-Ambientali; Università di Pisa; 56124; Pisa; Italy

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference22 articles.

1. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;J Agric Food Chem,2002

2. Physiological basis of sensitivity to enzymatic browning in ‘lettuce’, ‘escarole’ and ‘rocket salad’ when stored as fresh-cut produces;Degl'Innocenti;Food Chem,2007

3. Oxidation of chlorogenic acid, catechins, and 4-methylcatechol in model solution by combinations of pear (Pyrus ciommunis cv. Williams) polyphenol oxidase and peroxidase: a possible involvement of peroxidase in enzymatic browning;Richard-Forget;J Agric Food Chem,1997

4. Biochemical study of leaf browning in minimally processed leaves of lettuce (Lactuca sativa L. var. acephala);Degl'Innocenti;J Agric Food Chem,2005

5. Generation of H2O2 during enzymic oxidation of catechin;Jiang;Phytochemistry,1993

Cited by 54 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. Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce;Horticulturae;2024-05-12

2. Bioactive compounds preservation in functional flour production from Cordia dodecandra A. DC fruit: Impact of drying method and pretreatment;Revista Mexicana de Ingeniería Química;2024-01-31

3. Endogenous ascorbic acid prevents fresh‐cut potato from browning;International Journal of Food Science & Technology;2023-09-08

4. Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage;Food Chemistry: X;2023-03

5. Effect of coating with co-product-based bionanocomposites on the quality of strawberries under refrigerated storage;Scientia Horticulturae;2023-02