Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato

Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato

Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus p...

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Bibliographic Details
Main Authors: Xiugui Fang, Jiahui Han, Xuefen Lou, You Lv, Yilu Zhang, Ximing Xu, Zunfu Lv, Guoquan Lu
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
sweetpotato
fresh-cut
browning
molecular docking
Online Access:https://www.mdpi.com/2304-8158/12/20/3855

Internet

https://www.mdpi.com/2304-8158/12/20/3855

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