Salicylic acid inhibition on browning of fresh-cut taro by regulating phenolic compounds and active oxygen metabolism-Reference-Cited by-同舟云学术

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

Published:2024-08 Issue: Volume:206 Page:116591
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lin Desheng,Shuai Liang,Xu Xiaoling,Yin Feilong,He Meiying,Song Mubo,Cai Wen,Liang Yuanli,Liu Yunfen

Funder

Guangxi Key Research and Development Program

Hezhou University

Publisher

Elsevier BV

Reference50 articles.

1. Small-sized nanophosphorus has a positive impact on the performance of fenugreek plants under soil-water deficit stress: A case study under field conditions;Abou-Sreea;Biology,2022

2. Evolutionary origins of taro (Colocasia esculenta) in southeast asia;Ahmed;Ecology and Evolution,2020

3. Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality;Bernard;Trends in Food Science & Technology,2020

4. Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes;Cerit;Journal of Food Biochemistry,2020

5. Enhanced storability of blueberries by acidic electrolyzed oxidizing water application may be mediated by regulating ROS metabolism;Chen;Food Chemistry,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cinnamic acid application inhibits the browning of cold-stored taro slices by maintaining membrane function, reducing flavonoid biosynthesis and enhancing glutathione metabolism;Postharvest Biology and Technology;2024-12

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