Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism
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- 作者：Marí ; a C. Luna ; Juan A. Tudela ; Francisco A. Tomá ; s-Barberá ; n ; Marí ; a I. Gil ; migil@cebas.csic.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：Minimally processed ; Lactuca sativa L. ; Ascorbic acid ; Phenylalanine ammonia lyase (PAL) ; Polyphenol oxidase (PPO) ; Visual quality
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：119
- 期：Complete
- 页码：84-93
- 全文大小：1149 K
文摘
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MA controlled browning of fresh-cut lettuce through a multi-target mechanism.
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MA suppressed PAL activity and the activation process from latent to active PPO.
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MA maintained or even increased the content of vitamin C.
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MA reduced the synthesis and accumulation of caffeic acid derivatives.