Quinone-mediated non-enzymatic browning in model systems during long-term storage [PDF]
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
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Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana [PDF]
Heliyon, 2021 Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties.
Enoch T. Quayson +3 more
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Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism [PDF]
FoodsEnzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning.
Shulei Feng +8 more
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Functional and regulatory mechanisms of the NtPPO5 gene in the browning reaction of tobacco [PDF]
BMC Plant BiologyTobacco (Nicotiana tabacum L.) is a vital economic crop, yet it frequently suffers excessive enzymatic browning during the curing process, which negatively impacts its leaf color and commercial value.
Tianyi Wu +8 more
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ROS-mediated membrane damage and antioxidant imbalance drive apple flesh browning during cold storage [PDF]
Frontiers in Plant ScienceIntroductionFlesh 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 +9 more
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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 +6 more
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Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies [PDF]
FoodsDuring processing and storage, vegetables often experience undesirable color changes, including fading, lightening, or yellowing and softening, due to browning (enzymatic and non-enzymatic) and chlorophyll degradation.
Jianing Zhang +4 more
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Mechanisms and Critical Thresholds of Cold Storage Duration-Modulated Postharvest Quality Deterioration in Litchi Fruit During Ambient Shelf Life [PDF]
FoodsWhile cold storage is essential to extend the postharvest preservation of litchi fruit, the abrupt transfer to ambient temperature during supply chain transitions may trigger rapid quality degradation.
Hai Liu +6 more
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Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
Current Research in Food Science, 2023 Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses ...
Andrew Tilley +4 more
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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 +4 more
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