Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

The pomegranate (Punica granatum L.), which contains high levels of health-promoting
compounds, has received much attention in recent decades. Fruit storage potential ranges …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
develo** class of MPR foods. These convenience foods are being produced by unique …

Enzymatic browning seriously influenced the color and nutrition of fruits and vegetables.
This study investigated the effect of cinnamon essential oil nanoemulsion (0.1, 0.2, and …

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry.
This physiological disorder results mainly from the oxidation of natural phenolic compounds …

This study assessed the effects of antioxidant edible coating on the walnut green husk
extract (WGHE) in combination with ascorbic acid (AsA) and the effects were studied on the …

The browning inhibition and preservation properties of eugenol emulsions (EUG) on fresh-
cut Chinese water chestnut (CWC), and the associated mechanisms of browning inhibition …

Malus sieversii is a precious apple germplasm resource. Browning of explants is one of the
most important factors limiting the survival rate of plant tissue culture. In order to explore the …

Fresh walnut kernels (FWKs) are appreciated because of their unique flavor; however,
maintenance of FWKs is still restricted because of their short storability, and there is little …

Previous studies found that the browning characteristics of ten potato cultivars were closely
related to their ascorbic acid (AsA) content. In order to reveal the relationship between …