Mechanisms of ethanol treatment on controlling browning in fresh-cut lotus roots

Yuhan Xu,Yinqiu Bao,Jinhui Chen,Yang Yi,Youwei Ai,Wenfu Hou,Limei Wang,Hongxun Wang,Ting Min

Scientia Horticulturae（2023）

引用 2|浏览8

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摘要

•Ethanol maintained storage quality and delayed enzymatic browning.•Ethanol suppressed phenolic metabolism and enhanced antioxidant ability.•Ethanol changed microbial diversity.

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关键词

Fresh-cut lotus root,Ethanol,Browning,Antioxidant,Phenolic metabolism

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