A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes
Liping Qiao,
Yuhan Liu,
Xiuli Deng
et al.
Abstract:Browning discoloration is a critical issue that negatively affects the quality of fresh‐cut products and their industrial growth. Although many individual anti‐browning technologies have been adopted, very few reports on the combination use of natural product extracts and physical methods exist. This study investigated the use of Flos Sophorae Immaturus extract in conjunction with thermal treatment and discovered that the combination effectively retarded browning in fresh‐cut potatoes. Accordingly, the activit… Show more
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