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- W4313596518 abstract "In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the ‘Huangjin’ cultivar exhibited a higher browning index and sensory quality deterioration over time compared with ‘Minshu’ potatoes. ‘Huangjin’ exhibited a higher activity of browning-related enzymes such as polyphenol oxidase, tyrosinase, peroxidase, phenylalanine ammonia-lyase, phospholipase D (PLD), and lipoxygenase (LOX) than ‘Minshu’. Furthermore, ‘Minshu’ exhibited lower H2O2 and malonaldehyde (MDA) contents, lower membrane lipid degradation and peroxidation, and delayed browning, attributable to its low PLD and LOX activities. The ultrastructure of ‘Minshu’ cells remained intact 7 h after cutting, while that of ‘Huangjin’ cells was severely damaged, and ‘Minshu’ cells exhibited more Golgi complexes and black particles than ‘Huangjin’ cells. Moreover, ‘Huangjin’ cells exhibited numerous multivesicular bodies, which were nonexistent in ‘Minshu’ cells. The results show that ‘Minshu’ potatoes feature a lower browning-related enzyme activity than ‘Huangjin’, and a tough cell structure to resist post-cut browning." @default.
- W4313596518 created "2023-01-06" @default.
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- W4313596518 date "2023-02-01" @default.
- W4313596518 modified "2023-10-11" @default.
- W4313596518 title "The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning" @default.
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- W4313596518 doi "https://doi.org/10.1016/j.foodres.2022.112449" @default.
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