Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants. This study investigated the effects of CA treatments in differ...

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Bibliographic Details
Main Authors: Bin Wang, Yukun Wang, Yongyan Huang, Yuanyuan Jiang, Jinming He, Yanhui Xiao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-09-01
Series:Frontiers in Sustainable Food Systems
Subjects:
fresh-cut taro
enzymatic browning
browning mitigator
natural extract
citronellal
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2022.1001362/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2022.1001362/full

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