Results 21 to 30 of about 12,047 (267)

ROS-mediated membrane damage and antioxidant imbalance drive apple flesh browning during cold storage [PDF]

Frontiers in Plant Science
IntroductionFlesh browning is a major postharvest disorder in apples during cold storage, yet its physiological basis remains unclear. This study examined reactive oxygen species (ROS) metabolism and antioxidant systems in flesh-browning (FB) and normal (
Jihan Wang, Fujun Li, Bingru Li, Ling Li, Jing Shang, Xiaodong Fu, Xiuming Zhao, Xiaoan Li, Xinhua Zhang, Zienab F. R. Ahmed   +9 more
doaj   +2 more sources

Effects of enzymatic browning reaction on the usability of tobacco leaves and identification of components of reaction products. [PDF]

Sci Rep, 2019
Chen Y, Zhou J, Ren K, Zou C, Liu J, Yao G, He J, Zhao G, Huang W, Hu B, Chen Y, Xiong K, Jin Y.   +12 more
europepmc   +3 more sources

Research Progress on the Browning Mechanism and Its Control Technology of Chinese Yam

Shipin gongye ke-ji, 2022
Chinese yam is a kind of food with high nutritional value. Browning is one of the main problems affecting the quality of Chinese yam during processing and storage.
Shanlin LI, Yan ZHANG, Na LIAO, Lihuang ZHONG, Jiajia WANG   +4 more
doaj   +1 more source

Research on Non-Enzymatic Browning of Sea Buckthorn Wine during Storage

Shipin gongye ke-ji, 2022
In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5 ...
Dan ZHU, Feixiang YAN, Libin ZHU, Gongxin YAN, Guangcai NIU, Zhixue NING, Wenyi WEI   +6 more
doaj   +1 more source

Comparative Transcriptomic Analyses Provide Insights into the Enzymatic Browning Mechanism of Fresh-Cut Sand Pear Fruit

Horticulturae, 2021
Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known ...
Jing Fan, Wei Du, Qi-Liang Chen, Jing-Guo Zhang, Xiao-Ping Yang, Syed Bilal Hussain, Hong-Ju Hu   +6 more
doaj   +1 more source

Browning in Relation to Enzymatic Activities and Phytochemical Content in Terap Peel (Artocarpus odoratissimus Blanco) during Postharvest Ripening

Horticulturae, 2023
Enzymatic browning is a common limiting factor in the fruit industry because it causes significant losses through fresh product deterioration, affecting taste, flavor, and nutrition.
Halifah Afiza Ismail, Isniti Richard, Shiamala Devi Ramaiya, Muta Harah Zakaria, Shiou Yih Lee   +4 more
doaj   +1 more source

Analysis of factors related to browning of red sour soup during fermentation

Frontiers in Nutrition, 2023
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning is always occurred during the process of fermentation, which influences the sensory quality of RSS and limits its further application.
Zhiqi Liu, Zhiqi Liu, Xiaojie Zhou, Xiaojie Zhou, Ming Wen, Ming Wen, Zhouliang Gong, Zhouliang Gong, Bilian Lin, Bilian Lin, Liangzhong Zhao, Liangzhong Zhao, Jianrong Wang, Jianrong Wang, Jianrong Wang   +14 more
doaj   +1 more source

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Food Chemistry: X, 2022
The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues.
Lijuan Zhu, Wanfeng Hu, Ayesha Murtaza, Aamir Iqbal, Jiaxing Li, Jiao Zhang, Junjie Li, Mengjie Kong, Xiaoyun Xu, Siyi Pan   +9 more
doaj   +1 more source

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

Foods, 2021
Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality.
Sara Serra, Brendon Anthony, Francesca Boscolo Sesillo, Andrea Masia, Stefano Musacchi   +4 more
doaj   +1 more source

Mechanism of the inhibition of elevated CO₂ atmosphere on enzymatic browning of fresh-cut lotus roots

浙江大学学报. 农业与生命科学版, 2020
Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO2) on enzymatic browning by applying 20% CO2 to ...
LI Dong, ZHAN Zhihao, ZHOU Xinyue, LI Yintao, LI Li, LIN Xingyu, XU Yanqun, LUO Zisheng   +7 more
doaj   +1 more source