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Storage effect on the enzymatic browning susceptibility of russet-type potato cultivars

https://doi.org/10.2139/ssrn.6982742
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Outgoing claims: the papers this work cites, builds on, or argues with.

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Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
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Relationships between tyrosine, phenylalanine, chlorogenic acid, and ascorbic acid concentrations and blackspot biochemical potential and blackspot susceptibility in stored russet potatoes
inferredcites →https://doi.org/10.1006/pmpp.1998.0179openalex-snapshot
Differential deposition of suberin phenolic and aliphatic domains and their roles in resistance to infection during potato tuber (Solanum tuberosumL.) wound-healing
inferredcites →https://doi.org/10.1007/s12230-022-09887-yopenalex-snapshot
Susceptibility of Potato Cultivars to Blackspot and Shatter Bruise at Three Impact Heights
inferredcites →https://doi.org/10.1016/j.foodres.2011.04.025openalex-snapshot
Beneficial phytochemicals in potato — a review
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Ascorbic acid metabolism and functions: A comparison of plants and mammals
inferredcites →https://doi.org/10.1016/j.phytochem.2006.08.006openalex-snapshot
Polyphenol oxidases in plants and fungi: Going places? A review
inferredcites →https://doi.org/10.1016/j.postharvbio.2009.03.009openalex-snapshot
Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products
inferredcites →https://doi.org/10.1016/j.postharvbio.2020.111282openalex-snapshot
Inhibitory effect of chlorogenic acid on polyphenol oxidase and browning of fresh-cut potatoes
inferredcites →https://doi.org/10.1016/s0023-6438(02)00174-3openalex-snapshot
Kinetics of quality change associated with potatoes stored at different temperatures
inferredcites →https://doi.org/10.1016/s0924-2244(00)89054-8openalex-snapshot
The biochemistry and control of enzymatic browning
inferredcites →https://doi.org/10.1021/jf0116350openalex-snapshot
Phenolic Compounds and Related Enzymes Are Not Rate-Limiting in Browning Development of Fresh-Cut Potatoes
inferredcites →https://doi.org/10.1021/jf020826fopenalex-snapshot
Mushroom Tyrosinase: Recent Prospects
inferredcites →https://doi.org/10.1021/jf0503863openalex-snapshot
Improving the Nutritional Value of Crops through Enhancement of l -Ascorbic Acid (Vitamin C) Content: Rationale and Biotechnological Opportunities
inferredcites →https://doi.org/10.1021/jf201073gopenalex-snapshot
Storage Elevates Phenolic Content and Antioxidant Activity but Suppresses Antiproliferative and Pro-apoptotic Properties of Colored-Flesh Potatoes against Human Colon Cancer Cell Lines
inferredcites →https://doi.org/10.1021/jf60144a020openalex-snapshot
Changes during Storage, Effect of Cold Storage on Chlorogenic Acid Content of Potatoes
inferredcites →https://doi.org/10.1021/jf960900sopenalex-snapshot
Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review
inferredcites →https://doi.org/10.1038/nprot.2007.102openalex-snapshot
Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent
inferredcites →https://doi.org/10.1080/13102818.2015.1114906openalex-snapshot
Study on enzymatic browning in suspension cultures of licorice cells
inferredcites →https://doi.org/10.1093/ajcn/79.5.727openalex-snapshot
Polyphenols: food sources and bioavailability
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Resource allocation trade-offs and the loss of chemical defences during apple domestication
inferredcites →https://doi.org/10.1093/mp/ssp106openalex-snapshot
Phenylpropanoid Biosynthesis
inferredcites →https://doi.org/10.1093/oxfordjournals.aob.a087749openalex-snapshot
Correlations Between Electrolyte Leakage and Degree of Saturation of Polar Lipids from Aged Potato (Solanum tuberosum L) Tuber Tissue
inferredcites →https://doi.org/10.1097/ede.0000000000000810openalex-snapshot
The Effects of Long-term Storage on Commonly Measured Serum Analyte Levels
inferredcites →https://doi.org/10.1105/tpc.112.102574openalex-snapshot
A Systems Biology View of Responses to Lignin Biosynthesis Perturbations inArabidopsis
inferredcites →https://doi.org/10.1105/tpc.7.7.1085openalex-snapshot
Stress-Induced Phenylpropanoid Metabolism
inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb06690.xopenalex-snapshot
Changes in Total Phenolic, Total Glycoalkaloid, and Ascorbic Acid Content of Potatoes as a Result of Bruising
inferredcites →https://doi.org/10.1111/j.1745-4514.2003.tb00289.xopenalex-snapshot
PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW
inferredcites →https://doi.org/10.1139/b02-017openalex-snapshot
Demystifying suberin
inferredcites →https://doi.org/10.1590/s0103-90162006000100001openalex-snapshot
Cultivar affects browning susceptibility of freshly cut star fruit slices
inferredcites →https://doi.org/10.19113/sdufbed.37514openalex-snapshot
Change in Some Nutritional Value of Potato Under Different Storage Conditions
inferredcites →https://doi.org/10.21273/hortsci.27.12.1254openalex-snapshot
Reporting of Objective Color Measurements
inferredcites →https://doi.org/10.2503/hortj.utd-154openalex-snapshot
Substrate Reactivity of Polyphenol Oxidase and Browning Inhibition of Fresh-cut ‘Nam Dok Mai Si-Thong’ Mangoes by Protein-based Sericin Coating
inferredcites →https://doi.org/10.3390/agronomy13082002openalex-snapshot
Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches
inferredcites →https://doi.org/10.3390/antiox6030059openalex-snapshot
Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity
inferredcites →https://doi.org/10.3390/ijms17060835openalex-snapshot
Phenolic Compounds in the Potato and Its Byproducts: An Overview
inferredcites →https://doi.org/10.3390/plants13010125openalex-snapshot
Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism
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