Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples [PDF]
Frontiers in Plant Science, 2023 Enzymatic browning has a considerable negative impact on the acceptability and marketability of freshly cut apples. However, the molecular mechanism by which selenium (Se) positively affects freshly cut apples in this regard is not yet clear.
Xinyue Wang +6 more
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Foods, 2022 Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant (‘F’) and browning ...
Xiaohui Liu +8 more
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Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression [PDF]
Scientific Reports, 2021 Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the ...
Xiaohui Liu +6 more
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Horticulturae, 2022 Pericarp browning occurs widely in postharvest pomegranate fruit, but little is known about its mechanism. In this study, ‘Baiyushizi’, a browning-sensitive cultivar, was used to investigate the physiological and genetic changes during pericarp browning.
Xiaoxiao Qi +10 more
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Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables [PDF]
Shipin KexueFresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables.
WANG Bin, LIN Wei, YUAN Xiao
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Research Progress on the Mechanism and Regulation of Enzymatic Browning in Peach Fruit [PDF]
Shipin KexuePeaches are an ancient fruit in China, with great nutritional and commercial value. Peach fruit is a typical respiratory climacteric fruit, which is prone to browning within a short period of time after harvesting, and rapid browning and high browning ...
CHEN Weining, LI Xuan, WANG Wenyue, BI Jinfeng
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Study on the Browning Mechanism of Multivitamin Iron Oral Solution Based on Sucrose-Lysine Maillard Reaction [PDF]
MoleculesSevere browning often occurs in Multivitamin Iron Oral Solution during storage, which directly leads to the decline of product quality. To clarify the main mechanism of browning in this preparation, the contents of 5-hydroxymethylfurfural (5-HMF) and ...
Caifeng Su +5 more
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Browning mechanism and process optimization during MaizeMaize KX7349 Drying
Julius-Kühn-Archiv, 2018 Browning of KX7349 maize during drying occurred mainly in the pericarp layer. Browning was caused by oxidation of water soluble matter in the pericarp layer. Moisture content had no significant influence on browning rate.
Zhang, Chongxia +3 more
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Study on the Mechanism of Enzymatic Browning and Its Inhibitors during Lonicera caerulea Fruit Pulp Beating [PDF]
Shipin gongye ke-jiIn order to solve the enzymatic browning phenomenon in the pulping unit of Lonicera caerulea fruits and improve its utilization value. The main phenolic substrates involved in the enzymatic browning reaction in the pulping process of Lonicera caerulea ...
Yongqiang MA +5 more
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PlantsCallus browning is a significant problem that hinders plant tissue regeneration in Paeonia ostii “Fengdan” by causing cell death and inhibiting growth. However, the molecular mechanism underlying callus browning in P. ostii remains unclear. In this study,
Xiaohui Wen +6 more
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