Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity

Zan Meng,Tong Wang,Aman Ullah Malik,Qingguo Wang

Postharvest Biology and Technology（2022）

引用 16|浏览1

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摘要

•Isoleucine (Ile) could significantly delay the browning of fresh-cut potato.•Ile treatment inhibited PPO activity partially by chelating Cu2+.•Ile treatment suppressed PPO activity by interacting with amino acid residues of PPO.•Ile treatment improved the antioxidant capacity of fresh potato.

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关键词

Fresh-cut potato,Browning,Isoleucine,Polyphenol oxidase,Antioxidant capacity

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