Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …

Consumer's demand for sweet cherry has increased due to its sweet taste, attractive colour
and high amounts of antioxidants. However, the fruit is highly perishable with a limited shelf …

Enzymatic browning is a crucial reaction affecting the quality of fresh-cut fruit and
vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and …

In order to develop the antioxidant and gas permeability packaging film, the effects of three
plant extracts (pine nut shell, peanut shell and jujube leaf) on the physical, antioxidative and …

The active site of tyrosinase is described with a view to depicting its interactions with
substrates and inhibitors. Occurrence and mechanism (s) of tyrosinase-mediated browning …

Fresh-cut carrots were ozonized in water (1: 2 w/v;@ 200mg O3/h) for 10min and stored
under controlled atmosphere (CA) conditions (2% O2, 5% CO2 and 93% N2) at 6±1° C and …

In this study, polyphenol oxidase (PPO) and vitamin C were used as the indicators of
enzymes and nutrients to evaluate the apple quality during high humidity air impingement …

The effects of substrate specificity, heat inactivation, temperature, pH and inhibitors on
polyphenol oxidase (PPO) activity obtained from three different aubergine cultivars were …

Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0%
to 50%(v/v) pineapple juice (PJ) at 20° Bx and subjected to high pressure processing (HPP) …

In order to enable long-distance transportation and ensure that the fruit presents the
requisite quality on arrival at markets, the cherry industry for direct consumption needs to …