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Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Progress in the chemistry of melanins and related metabolites
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A Continuous Spectrophotometric Method for Determining the Monophenolase and Diphenolase Activities of Apple Polyphenol Oxidase
inferredcites →https://doi.org/10.1007/bf01089262openalex-snapshot
Composition of sulfited potatoes: Comparision with fresh and frozen potatoes
inferredcites →https://doi.org/10.1016/0031-9422(95)00359-fopenalex-snapshot
Systemic wound induction of potato (Solanum tuberosum) polyphenol oxidase
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Peroxidase in unripe and processing-ripe strawberries
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On the function and mechanism of action of peroxidases
inferredcites →https://doi.org/10.1016/s0925-5214(00)00095-8openalex-snapshot
Ascorbic acid and tissue browning in pears (Pyrus communis L. cvs Rocha and Conference) under controlled atmosphere conditions
inferredcites →https://doi.org/10.1016/s0925-5214(96)00044-0openalex-snapshot
Improving storage life of cut apple and potato with edible coating
inferredcites →https://doi.org/10.1016/s0925-5214(99)00073-3openalex-snapshot
Lignin biosynthesis during wound healing of potato tubers in response to gamma irradiation
inferredcites →https://doi.org/10.1021/jf60231a010openalex-snapshot
Determination of protein in tannin-protein precipitates
inferredcites →https://doi.org/10.1021/jf60231a031openalex-snapshot
Effect of substrate levels and polyphenol oxidase activity on darkening in sweet potato cultivars
inferredcites →https://doi.org/10.1021/jf9608837openalex-snapshot
Biochemical Potential of Potato Tubers To Synthesize Blackspot Pigments in Relation to Their Actual Blackspot Susceptibility
inferredcites →https://doi.org/10.1021/jf981042yopenalex-snapshot
Role of Polyphenol Oxidase and Peroxidase in the Generation of Black Tea Theaflavins
inferredcites →https://doi.org/10.1021/jf9905774openalex-snapshot
Purification and Kinetic Characterization of an Anionic Peroxidase from Melon (Cucumis meloL.) Cultivated under Different Salinity Conditions
inferredcites →https://doi.org/10.1046/j.1432-1327.2000.01013.xopenalex-snapshot
Kinetic characterization of the substrate specificity and mechanism of mushroom tyrosinase
inferredcites →https://doi.org/10.1111/j.1365-2222.1995.tb00003.xopenalex-snapshot
Sulfite sensitivity
inferredcites →https://doi.org/10.1111/j.1365-2621.1990.tb01595.xopenalex-snapshot
Application of Browning Inhibitors to Cut Apple and Potato by Vacuum and Pressure Infiltration
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb04570.xopenalex-snapshot
Biochemical Changes and Sensory Quality of Shredded and MA‐Packaged Iceberg Lettuce
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb06223.xopenalex-snapshot
Heated Ascorbic/Citric Acid Solution as Browning Inhibitor for Pre‐Peeled Potatoes
inferredcites →https://doi.org/10.1111/j.1365-2621.1997.tb04433.xopenalex-snapshot
Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents
inferredcites →https://doi.org/10.1137/0111030openalex-snapshot
An Algorithm for Least-Squares Estimation of Nonlinear Parameters
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inferred← citeshttps://doi.org/10.1007/s13197-019-04233-3openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-374349-7.00014-3openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/b978-0-12-800002-1.00006-6openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2007.10.016openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.postharvbio.2020.111367openalex-snapshot
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Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2021.111753openalex-snapshot
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Transcriptome-wide N6-methyladenosine (m6A) methylation profiling of fresh-cut potato browning inhibition by nitrogen
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2022.111905openalex-snapshot
Integrated transcriptomic and metabolomic analysis of cultivar differences provides insights into the browning mechanism of fresh-cut potato tubers
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2022.112018openalex-snapshot
1-Methylcyclopropene differentially regulates metabolic responses in the stem-end and calyx-end flesh tissues of ‘Empire’ apple during long-term controlled atmosphere storage
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2023.112307openalex-snapshot
Melatonin reduces pink rib discoloration in wounded lettuce midribs
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2023.112563openalex-snapshot
Sprayable double-stranded RNA mediated RNA interference reduced enzymatic browning of fresh-cut potatoes
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2024.113000openalex-snapshot
Metabolomics and transcriptomic profiles reveal membrane lipid metabolism being an important factor of sliced taro browning
inferred← citeshttps://doi.org/10.1016/j.radphyschem.2024.112168openalex-snapshot
X-ray irradiation delayed the browning development of fresh-cut bulbs of Lanzhou Lily (Lilium davidii) during room temperature storage
inferred← citeshttps://doi.org/10.1016/j.scienta.2008.03.030openalex-snapshot
The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes
inferred← citeshttps://doi.org/10.1016/j.scienta.2016.05.025openalex-snapshot
Postharvest browning alleviation of Agaricus bisporus using salicylic acid treatment
inferred← citeshttps://doi.org/10.1016/j.scienta.2019.108654openalex-snapshot
De novo transcriptome assembly of the fresh-cut white husk of Juglans cathayensis Dode: Insights for enzymatic browning mechanism of fresh-cut husk of walnut
inferred← citeshttps://doi.org/10.1016/j.scienta.2019.108820openalex-snapshot
Control of brown heart in Huangguan pears with 1-methylcyclopropene microbubbles treatment
inferred← citeshttps://doi.org/10.1016/j.tifs.2010.05.001openalex-snapshot
The potential of priming in food production
inferred← citeshttps://doi.org/10.1016/s1016-8478(23)13762-9openalex-snapshot
Induction of Phenylalanine Ammonia-Lyase Gene Expression by Paraquat and Stress-related Hormones in Rehmannia glutinosa
inferred← citeshttps://doi.org/10.1016/s2095-3119(12)60033-1openalex-snapshot
Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms (Lentinula edodes) Stored at Cold Storage
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b00662openalex-snapshot
Insights in the Fruit Flesh Browning Mechanisms in Solanum melongena Genetic Lines with Opposite Postcut Behavior
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02252openalex-snapshot
The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica)
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b07541openalex-snapshot
Cysteine Protease Inhibitors Reduce Enzymatic Browning of Potato by Lowering the Accumulation of Free Amino Acids
inferred← citeshttps://doi.org/10.1021/jf049084bopenalex-snapshot
Influence of Washing Treatment and Storage Atmosphere on Phenylalanine Ammonia-Lyase Activity and Phenolic Acid Content of Minimally Processed Carrot Sticks
inferred← citeshttps://doi.org/10.1021/jf0504115openalex-snapshot
Etiology of UV-C-Induced Browning in Var. Superior White Table Grapes
inferred← citeshttps://doi.org/10.1023/b:phyt.0000047805.08470.e3openalex-snapshot
Oxidation of vacuolar and apoplastic phenolic substrates by peroxidase: Physiological significance of the oxidation reactions
inferred← citeshttps://doi.org/10.1038/s41598-021-94831-zopenalex-snapshot
Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)
inferred← citeshttps://doi.org/10.1039/c9ra06418dopenalex-snapshot
Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage
inferred← citeshttps://doi.org/10.1039/d1nj06099fopenalex-snapshot
A novel fluorescent probe based on triphenylamine for detecting sulfur dioxide derivatives
inferred← citeshttps://doi.org/10.1080/10408390600762647openalex-snapshot
Discoloration in Raw and Processed Fruits and Vegetables
inferred← citeshttps://doi.org/10.1080/10408390600948568openalex-snapshot
A Review on Tomato Authenticity: Quality Control Methods in Conjunction with Multivariate Analysis (Chemometrics)
inferred← citeshttps://doi.org/10.1080/10408390701691059openalex-snapshot
Potato: A Comparative Study of the Effect of Cultivars and Cultivation Conditions and Genetic Modification on the Physico-Chemical Properties of Potato Tubers in Conjunction with Multivariate Analysis Towards Authenticity
inferred← citeshttps://doi.org/10.1080/14620316.2016.1173526openalex-snapshot
Genotype, ultraviolet irradiation, and harvesting time interaction effects on secondary metabolites of whole lettuce and browning of fresh-cut product
inferred← citeshttps://doi.org/10.1080/15592324.2023.2178362openalex-snapshot
Resistance induction with silicon in Hass avocado plants inoculated with Phytophthora cinnamomi Rands
inferred← citeshttps://doi.org/10.1080/87559129.2019.1650761openalex-snapshot
Antibrowning Compounds for Minimally Processed Potatoes: A Review
inferred← citeshttps://doi.org/10.1088/1361-6463/ab6f8fopenalex-snapshot
Surface plasma discharges for the preservation of fresh-cut apples: microbial inactivation and quality attributes
inferred← citeshttps://doi.org/10.1093/fqsafe/fyab015openalex-snapshot
A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes
inferred← citeshttps://doi.org/10.1093/hr/uhag060openalex-snapshot
Beyond a simple oxidation reaction: the complex molecular network regulating fruit and vegetable browning
inferred← citeshttps://doi.org/10.1093/jxb/erl138openalex-snapshot
The apoplastic antioxidant system in Prunus: response to long-term plum pox virus infection
inferred← citeshttps://doi.org/10.11002/kjfp.2012.19.6.813openalex-snapshot
Effects of Medicinal Herb Extracts and Heat and Coating Treatments on the Browning Degree of Fresh-Cut Apples
inferred← citeshttps://doi.org/10.1111/1750-3841.12059openalex-snapshot
Polyphenol Oxidase Inhibitor from Blue Mussel ( Mytilus edulis ) Extract
inferred← citeshttps://doi.org/10.1111/1750-3841.15377openalex-snapshot
Effect of isochoric freezing on quality aspects of minimally processed potatoes
inferred← citeshttps://doi.org/10.1111/1750-3841.15827openalex-snapshot
Novel alternative for controlling enzymatic browning: Catalase and its application in fresh‐cut potatoes
inferred← citeshttps://doi.org/10.1111/ijfs.12336openalex-snapshot
Effect of rice bran protein extract on enzymatic browning inhibition in potato puree
inferred← citeshttps://doi.org/10.1111/ijfs.12381openalex-snapshot
Application of edible coatings in minimally processed sweet potatoes ( I pomoea batatas L .) to prevent enzymatic browning
inferred← citeshttps://doi.org/10.1111/ijfs.15785openalex-snapshot
Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen
inferred← citeshttps://doi.org/10.1111/ijfs.16691openalex-snapshot
Endogenous ascorbic acid prevents fresh‐cut potato from browning
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2009.01911.xopenalex-snapshot
The use of packaging techniques to maintain freshness in fresh‐cut fruits and vegetables: a review
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2009.01913.xopenalex-snapshot
Partial purification and characterisation of banana [Musa (AAA Group) ‘Gros Michel’] polyphenol oxidase
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2010.02199.xopenalex-snapshot
Effect of high oxygen modified atmosphere on post‐harvest physiology and sensorial qualities of mushroom
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2010.02294.xopenalex-snapshot
Reassessment of treatments to retard browning of fresh-cut Russet potato with emphasis on controlled atmospheres and low concentrations of bisulphite
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02572.xopenalex-snapshot
Suitability for minimal processing of non‐melting clingstone peaches
inferred← citeshttps://doi.org/10.1111/j.1399-3054.2007.00961.xopenalex-snapshot
Oxidative stress induction by Prunus necrotic ringspot virus infection in apricot seeds
inferred← citeshttps://doi.org/10.1111/j.1541-4337.2010.00116.xopenalex-snapshot
Phenylpropanoid Metabolism in Ripening Fruits
inferred← citeshttps://doi.org/10.1111/j.1745-4506.2007.00043.xopenalex-snapshot
Physico‐chemical qualities of minimally processed carrot stored under vacuum
inferred← citeshttps://doi.org/10.1111/j.1745-4514.2011.00572.xopenalex-snapshot
BROWNING OF LITCHI FRUIT PERICARP: ROLE OF POLYPHENOL OXIDASE, PEROXIDASE, PHENYLALANINE AMMONIA LYASE AND EFFECT OF GAMMA RADIATION*
inferred← citeshttps://doi.org/10.1111/j.1745-4557.2010.00316.xopenalex-snapshot
PHYSICO‐CHEMICAL ANALYSES, SENSORY EVALUATION AND POTENTIAL OF MINIMAL PROCESSING OF PEJIBAYE (BACTRIS GASIPAES) COMPARED TO MASCARENES PALMS
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02371.xopenalex-snapshot
The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh‐Cut Potatoes
inferred← citeshttps://doi.org/10.1111/jfbc.13798openalex-snapshot
Effects of melatonin treatment on browning alleviation of fresh‐cut foods
inferred← citeshttps://doi.org/10.1111/jfpp.12271openalex-snapshot
Quality Changes and Respiration Rates of Fresh-Cut Sunchoke Tubers (Helianthus tuberosus L.)
inferred← citeshttps://doi.org/10.1111/jfpp.12829openalex-snapshot
Inhibition of Enzymatic Browning of Fresh-Cut Potato by Immersion in Citric Acid is Not Solely Due to pH Reduction of the Solution
inferred← citeshttps://doi.org/10.1111/jfpp.13662openalex-snapshot
Effect of gaseous chlorine dioxide (ClO2 ) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape
inferred← citeshttps://doi.org/10.1111/jfpp.14168openalex-snapshot
Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging
inferred← citeshttps://doi.org/10.1111/jfpp.14391openalex-snapshot
Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures
inferred← citeshttps://doi.org/10.1111/jfpp.15552openalex-snapshot
Combination of sonication with anti‐browning treatments as a strategy to increase the shelf life of fresh‐cut potatoe (cv. Monalisa)
inferred← citeshttps://doi.org/10.1111/jfpp.16041openalex-snapshot
Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food
inferred← citeshttps://doi.org/10.1111/jfpp.16338openalex-snapshot
UV‐C irradiation delays browning of fresh‐cut “Fuji” apples
inferred← citeshttps://doi.org/10.1111/jfpp.16532openalex-snapshot
Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review
inferred← citeshttps://doi.org/10.1111/jfq.12056openalex-snapshot
Effect of Chitosan/Nano‐Chitosan Composite Coating on Browning and Lignification of Fresh‐Cut Z izania latifolia
inferred← citeshttps://doi.org/10.1111/jfs.12935openalex-snapshot
1‐MCP and pulsed controlled atmosphere affect internal storage disorders and desired quality of watercored “Fuji” apples
inferred← citeshttps://doi.org/10.1155/jfpp/1420197openalex-snapshot
Enhancing Quality Attributes of Fresh‐Cut Potatoes With Gellan Gum Coatings Added With “Rossa di Tropea” Onion Waste Extract
inferred← citeshttps://doi.org/10.11606/d.11.2016.tde-29092016-104312openalex-snapshot
Qualidade de escarola minimamente processada em função de métodos de conservação
inferred← citeshttps://doi.org/10.1186/1471-2164-12-7openalex-snapshot
Association genetics in Solanum tuberosum provides new insights into potato tuber bruising and enzymatic tissue discoloration
inferred← citeshttps://doi.org/10.1371/journal.pone.0187117openalex-snapshot
De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits
inferred← citeshttps://doi.org/10.14578/jkfs.2015.104.1.84openalex-snapshot
Effects of Mild Heat and Organic Acid Treatments on the Quality of ‘Daebo’ Peeled Chestnut during Storage
inferred← citeshttps://doi.org/10.1504/ijpti.2011.043329openalex-snapshot
Polyphenol oxidase activity and colour changes of peeled potato (cv. Monalisa) in vacuum
inferred← citeshttps://doi.org/10.1533/9781845694289.4.431openalex-snapshot
Postharvest enhancement of bioactive compounds in fresh produce using abiotic stresses
inferred← citeshttps://doi.org/10.1533/9781845694289.5.475openalex-snapshot
Fresh-cut fruit and vegetables
inferred← citeshttps://doi.org/10.15666/aeer/2001_743769openalex-snapshot
MULTI-OBJECTIVE OPTIMIZATION OF POTATO VARIETIES AND EFFECTIVE WAYS TO IMPROVE POTATO (SOLANUM TUBEROSUM L.) TUBER QUALITY IN THE LOESS PLATEAU OF CHINA
inferred← citeshttps://doi.org/10.1590/s0100-204x2005001000013openalex-snapshot
Caracterização química e física de batatas 'Ágata' minimamente processadas, embaladas sob diferentes atmosferas modificadas ativas
inferred← citeshttps://doi.org/10.1590/s0101-20612006000100022openalex-snapshot
Caracterização química e física de batatas ágata e monalisa minimamente processadas
inferred← citeshttps://doi.org/10.1590/s0102-05362005000400027openalex-snapshot
Associação de atmosfera modificada e antioxidantes reduz o escurecimento de batatas 'Ágata' minimamente processadas
inferred← citeshttps://doi.org/10.1590/s0102-05362010000300012openalex-snapshot
Efeito de diferentes temperaturas na qualidade de mandioquinha-salsa minimamente processada
inferred← citeshttps://doi.org/10.1590/s0102-053620180406openalex-snapshot
Effect of blanching on physicochemical characteristics of potato flour
inferred← citeshttps://doi.org/10.1590/s0103-90162011000100005openalex-snapshot
Physical and metabolic alterations in "Prata Anã" banana induced by mechanical damage at room temperature
inferred← citeshttps://doi.org/10.1590/s1413-70542010000500033openalex-snapshot
Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes
inferred← citeshttps://doi.org/10.1590/s1516-89132011000500016openalex-snapshot
Activity of enzymes associated with the enzymatic browning of minimally processed potatoes
inferred← citeshttps://doi.org/10.1590/s1981-67232013005000018openalex-snapshot
Efeito de inibidores da peroxidase sobre a conservação de raízes de mandioca in natura
inferred← citeshttps://doi.org/10.17221/1894-hortsciopenalex-snapshot
Site conditions and genotype influence polyphenol content in potatoes
inferred← citeshttps://doi.org/10.17221/196/2017-pseopenalex-snapshot
Effect of soil conditioner (UGmax) application on the content of phenols and glycoalkaloids in potato tubers
inferred← citeshttps://doi.org/10.17221/3459-pseopenalex-snapshot
The effect of site conditions, variety and fertilization on the content of polyphenolsin potato tubers
inferred← citeshttps://doi.org/10.17221/37/2010-hortsciopenalex-snapshot
Defensive reactions of apple cultivars Angold and HL 1834 after fungal infection
inferred← citeshttps://doi.org/10.17221/4139-pseopenalex-snapshot
Effect of white fleece on the selected quality parameters of early potato (Solanum tuberosum L.) tubers
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