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Exogenous Hydrogen Peroxide Treatment Retards the Browning of Fresh-Cut Yacon Via Regulating the Biosynthesis of Lignin and Alleviating the Cell Membrane Damage

https://doi.org/10.2139/ssrn.4757464
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Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius)
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The membrane may be an important factor in browning of fresh-cut pear
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Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms
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Recent trends in hydrogen-associated treatments for maintaining the postharvest quality of fresh and fresh-cut fruits and vegetables: A review
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Selenium application during fruit development can effectively inhibit browning of fresh-cut apples by enhancing antioxidant capacity and suppressing polyphenol oxidase activity
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Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut
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Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review
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The role of active oxygen metabolism in hydrogen peroxide-induced pericarp browning of harvested longan fruit
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Postharvest ASM dipping and DPI pre-treatment regulated reactive oxygen species metabolism in muskmelon (Cucumis melo L.) fruit
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Postharvest l -cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit
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Hydrogen peroxide accelerated the lignification process of bamboo shoots by activating the phenylpropanoid pathway and programmed cell death in postharvest storage
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Comparison of wound healing abilities of four major cultivars of potato tubers in China
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Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111629openalex-extracted
α-Lipoic acid treatment alleviates postharvest pericarp browning of litchi fruit by regulating antioxidant ability and energy metabolism
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111651openalex-extracted
Roles of laccase and cultivar-specific phenolic composition in scald-like disorder development in pears
inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111743openalex-extracted
Hydrogen-rich water maintains the color quality of fresh-cut Chinese water chestnut
inferredcites →https://doi.org/10.1016/j.postharvbio.2022.111867openalex-extracted
Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system
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Phase-change materials and exogenous melatonin treatment alleviated postharvest senescence of Agaricus bisporus by inhibiting browning and maintaining cell membrane integrity
inferredcites →https://doi.org/10.1016/j.postharvbio.2023.112311openalex-extracted
Glutathione application delays surface browning of fresh-cut lotus (Nelumbo nucifera Gaertn.) root slices during low temperature storage
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inferredcites →https://doi.org/10.1016/j.postharvbio.2023.112436openalex-extracted
Deep inside the genetic regulation of ascorbic acid during fruit ripening and postharvest storage
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Sprout-suppressing 1,4-dimethylnaphthalene treatment reduces dry rot infection in potato tubers during postharvest storage
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Transcriptome and metabolome integrated analysis revealed the effects and potential mechanism of hydrogen peroxide on antioxidant system in postharvest broccoli
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inferredcites →https://doi.org/10.1016/j.postharvbio.2023.112563openalex-extracted
Sprayable double-stranded RNA mediated RNA interference reduced enzymatic browning of fresh-cut potatoes
inferredcites →https://doi.org/10.1016/j.postharvbio.2023.112681openalex-extracted
Methyl jasmonate suppressed the pericarp browning in postharvest longan fruit by modulating membrane lipid and energy metabolisms
inferredcites →https://doi.org/10.1016/j.postharvbio.2023.112703openalex-extracted
Multi-omics profiling reveals the effects of hydrogen peroxide treatment on carbohydrate and energy metabolism in postharvest broccoli
inferredcites →https://doi.org/10.1016/j.scienta.2019.05.042openalex-extracted
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inferredcites →https://doi.org/10.1016/j.scienta.2019.108785openalex-extracted
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inferredcites →https://doi.org/10.1016/j.scienta.2022.111798openalex-extracted
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inferredcites →https://doi.org/10.1016/j.scienta.2023.112408openalex-extracted
Exogenous melatonin delays oxidative browning and improves postharvest quality of litchi fruits
inferredcites →https://doi.org/10.1016/j.tifs.2021.05.010openalex-extracted
Effect of processing methods on yacon roots health-promoting compounds and related properties
inferredcites →https://doi.org/10.1016/j.tifs.2023.104128openalex-extracted
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[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
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Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage
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Mechanisms of ROS Regulation of Plant Development and Stress Responses
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