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Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage

https://doi.org/10.3389/fnut.2022.884844

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Evolutionary origins of taro ( Colocasia esculenta ) in Southeast Asia

inferredcites →https://doi.org/10.1002/jsfa.1994openalex-snapshot

Inhibition of browning by antibrowning agents and phenolic acids or cinnamic acid in the glucose–lysine model

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Combined effect of hot water dipping and vacuum packaging for maintaining the postharvest quality of peeled taro

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Inhibition of phenylalanine ammonia-lyase by cinnamic acid derivatives and related compounds

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Combined gas chromatography-mass spectrometric analysis of the aroma components of cooked taro (Colocasia esculenta L.)

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Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography–mass spectrometry

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Cross-contamination of fresh-cut lettuce after a short-term exposure during pre-washing cannot be controlled after subsequent washing with chlorine dioxide or sodium hypochlorite

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The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue

inferredcites →https://doi.org/10.1016/j.foodchem.2007.04.010openalex-snapshot

Inhibitory effect of onion extract on polyphenol oxidase and enzymatic browning of taro (Colocasia antiquorum var. esculenta)

inferredcites →https://doi.org/10.1016/j.foodchem.2008.11.027openalex-snapshot

Browning characteristics of fresh-cut ‘Tsugaru’ apples as affected by pre-slicing storage atmospheres

inferredcites →https://doi.org/10.1016/j.foodchem.2010.08.048openalex-snapshot

Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale, L.) after processing

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Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

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Isolation, purification and identification of etiolation substrate from fresh-cut Chinese water-chestnut (Eleocharis tuberosa)

inferredcites →https://doi.org/10.1016/j.foodchem.2016.08.063openalex-snapshot

Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices

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Xanthone-related compounds as an anti-browning and antioxidant food additive

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Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

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Novel browning alleviation technology for fresh-cut products: Preservation effect of the combination of Sonchus oleraceus L. extract and ultrasound in fresh-cut potatoes

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Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions

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Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters

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Putrescine alleviation of growth in salt stressed Brassica juncea by inducing antioxidative defense system

inferredcites →https://doi.org/10.1016/j.lwt.2020.109607openalex-snapshot

Quality evaluation of minimally fresh-cut processed pineapples

inferredcites →https://doi.org/10.1016/j.lwt.2021.110902openalex-snapshot

Effects of curcumin-based photodynamic treatment on quality attributes of fresh-cut pineapple

inferredcites →https://doi.org/10.1016/j.phytochem.2009.08.023openalex-snapshot

Prenylation of aromatic compounds, a key diversification of plant secondary metabolites

inferredcites →https://doi.org/10.1016/j.postharvbio.2005.02.010openalex-snapshot

Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging

inferredcites →https://doi.org/10.1016/j.postharvbio.2007.10.016openalex-snapshot

Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress

inferredcites →https://doi.org/10.1016/j.postharvbio.2010.04.001openalex-snapshot

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

inferredcites →https://doi.org/10.1016/j.postharvbio.2016.09.007openalex-snapshot

The crown plays an important role in maintaining quality of harvested pineapple

inferredcites →https://doi.org/10.1016/j.postharvbio.2017.03.001openalex-snapshot

Pre-storage cold acclimation maintained quality of cold-stored cucumber through differentially and orderly activating ROS scavengers

inferredcites →https://doi.org/10.1016/j.postharvbio.2018.10.005openalex-snapshot

Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut

inferredcites →https://doi.org/10.1016/j.postharvbio.2021.111644openalex-snapshot

Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism

inferredcites →https://doi.org/10.1016/j.scienta.2018.03.008openalex-snapshot

Influence of edible coatings chitosan/PVP blending with salicylic acid on biochemical fruit skin browning incidence and shelf life of guava fruits cv. ‘Banati’

inferredcites →https://doi.org/10.1016/j.scienta.2019.04.065openalex-snapshot

Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

inferredcites →https://doi.org/10.1016/j.scienta.2021.109932openalex-snapshot

Elevated CO2 alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit

inferredcites →https://doi.org/10.1016/j.scienta.2021.110282openalex-snapshot

Transcriptomic analysis reveals a role of phenylpropanoid pathway in the enhancement of chilling tolerance by pre-storage cold acclimation in cucumber fruit

inferredcites →https://doi.org/10.1016/j.scienta.2021.110613openalex-snapshot

Cinnamic acid treatment reduces the surface browning of fresh-cut taro

inferredcites →https://doi.org/10.1016/j.tifs.2019.12.024openalex-snapshot

Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality

inferredcites →https://doi.org/10.1016/j.tplants.2019.09.011openalex-snapshot

Plant Phenylalanine/Tyrosine Ammonia-lyases

inferredcites →https://doi.org/10.1016/j.trac.2016.02.022openalex-snapshot

Applications of solid-phase microextraction in food analysis

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Analysis of Volatile Components in Strawberry Cultivars Xingdu 1 and Xingdu 2 and Their Parents

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/jf063402kopenalex-snapshot

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inferredcites →https://doi.org/10.1021/jf0721491openalex-snapshot

Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-Cut Melon

inferredcites →https://doi.org/10.1021/jf800445kopenalex-snapshot

Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.)

inferredcites →https://doi.org/10.1078/094471103322331656openalex-snapshot

E/S/C/O/P – Traditional Herbal Medicinal Products: An update

inferredcites →https://doi.org/10.1080/07388550490491467openalex-snapshot

Ferulic Acid: An Antioxidant Found Naturally in Plant Cell Walls and Feruloyl Esterases Involved in its Release and Their Applications

inferredcites →https://doi.org/10.1080/10408398.2018.1553025openalex-snapshot

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inferredcites →https://doi.org/10.1093/mp/ssp106openalex-snapshot

Phenylpropanoid Biosynthesis

inferredcites →https://doi.org/10.1093/pcp/pcx036openalex-snapshot

Enzymatic and Non-Enzymatic Mechanisms Contribute to Lipid Oxidation During Seed Aging

inferredcites →https://doi.org/10.1104/pp.106.082040openalex-snapshot

Production and Scavenging of Reactive Oxygen Species in Chloroplasts and Their Functions

inferredcites →https://doi.org/10.1104/pp.119.4.1261openalex-snapshot

Molecular Cloning and Characterization of Apricot Fruit Polyphenol Oxidase

inferredcites →https://doi.org/10.1111/j.1365-313x.2008.03446.xopenalex-snapshot

Biosynthesis of plant‐derived flavor compounds

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/10.1111/jfbc.12816openalex-snapshot

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

inferredcites →https://doi.org/10.1111/jfbc.13283openalex-snapshot

Application of citronella and rose hydrosols reduced enzymatic browning of fresh‐cut taro

inferredcites →https://doi.org/10.1111/jfbc.13378openalex-snapshot

Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes

inferredcites →https://doi.org/10.1111/jfbc.13798openalex-snapshot

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

inferredcites →https://doi.org/10.1111/jfpp.13434openalex-snapshot

Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

inferredcites →https://doi.org/10.1111/jfpp.15259openalex-snapshot

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

inferredcites →https://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)

inferredcites →https://doi.org/10.1155/2017/2548791openalex-snapshot

Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

inferredcites →https://doi.org/10.1371/journal.pone.0085524openalex-snapshot

Hydrogen Sulfide Prolongs Postharvest Storage of Fresh-Cut Pears (Pyrus pyrifolia) by Alleviation of Oxidative Damage and Inhibition of Fungal Growth

inferredcites →https://doi.org/10.17660/actahortic.2013.1012.126openalex-snapshot

EFFECTS OF HEAT TREATMENT ON THE QUALITY OF FRESH-CUT TARO

inferredcites →https://doi.org/10.21273/hortsci.36.6.1091openalex-snapshot

Quality and Microbial Changes of Fresh-cut Mango Cubes Held in Controlled Atmosphere

inferredcites →https://doi.org/10.3389/fnut.2021.652984openalex-snapshot

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

inferredcites →https://doi.org/10.3389/fpls.2019.01723openalex-snapshot

DNA Damage Inducible Protein 1 is Involved in Cold Adaption of Harvested Cucumber Fruit

inferredcites →https://doi.org/10.3389/fpls.2020.607161openalex-snapshot

Simultaneous CRISPR/Cas9 Editing of Three PPO Genes Reduces Fruit Flesh Browning in Solanum melongena L.

inferredcites →https://doi.org/10.3389/fpls.2021.704697openalex-snapshot

Phylogenetic Occurrence of the Phenylpropanoid Pathway and Lignin Biosynthesis in Plants

inferredcites →https://doi.org/10.3390/molecules24234233openalex-snapshot

Effects of Melatonin Treatment of Postharvest Pear Fruit on Aromatic Volatile Biosynthesis

inferredcites →https://doi.org/10.3390/molecules25071651openalex-snapshot

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

inferredcites →https://doi.org/10.3390/molecules25173917openalex-snapshot

Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

inferredcites →https://doi.org/10.4028/www.scientific.net/amr.712-715.409openalex-snapshot

Study on Browning Degree of Fresh-Cut Purple Sweet Potato and its Inhibition during Storage

inferredcites →https://doi.org/10.5958/0974-0112.2020.00029.8openalex-snapshot

Putrescine treatment suppresses PPO activity and retards fruit browning during ambient storage of pear

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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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

inferred← citeshttps://doi.org/10.1002/jsfa.70252openalex-snapshot

Combined effect of ultrasonic and oxyresveratrol on the browning and PPO of fresh‐cut potatoes

inferred← citeshttps://doi.org/10.1007/978-3-032-20384-7_2openalex-snapshot

Important Bioactive Phytocompounds of Underutilized Plants and Their Derived Nanoparticles

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139424openalex-snapshot

Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices

inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144938openalex-snapshot

Glycolic acid application reduces the browning of taro slices by diminishing ROS level and membrane lipid metabolism

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Improvement in the optical properties of starch coatings via chemical-physical combination strategy for fruits preservation

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inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116591openalex-snapshot

Salicylic acid inhibition on browning of fresh-cut taro by regulating phenolic compounds and active oxygen metabolism

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.postharvbio.2024.113324openalex-snapshot

Combined physiological, biochemical, and multi-omic analyses provide insight into the cause of differential browning in early and late harvested fresh-cut yams

inferred← citeshttps://doi.org/10.1016/j.postharvbio.2025.113808openalex-snapshot

Low frequency polarized electric field inhibits enzymatic browning in fresh-cut taro via dual regulation of carbohydrate metabolism and ROS scavenging systems

inferred← citeshttps://doi.org/10.1016/j.postharvbio.2025.113889openalex-snapshot

Integrated transcriptomic and physiological analysis highlights the candidate genes regulating enzymatic browning, antioxidant capacity, and lipid metabolism in pomegranate aril browning

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inferred← citeshttps://doi.org/10.1186/s12870-024-05199-xopenalex-snapshot

Transcriptome-based identification and validation of reference genes for corm growth stages, different tissues, and drought stress in Taro (Colocasia esculenta)

inferred← citeshttps://doi.org/10.21203/rs.3.rs-2815800/v1openalex-snapshot

Delaying browning of fresh cut taro root via carbohydrate metabolism and AsA-GSH cycle under high voltage electrostatic field treatment

inferred← citeshttps://doi.org/10.3389/fnut.2024.1447084openalex-snapshot

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Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

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