Hydrogen Sulfide Enhances Browning Repression and Quality Maintenance in Fresh-Cut Peaches via Modulating Phenolic and Amino Acids Metabolisms

Effects of hydrogen sulfide (H(2)S) on the browning and quality maintenance of fresh-cut peach fruit were studied. The results showed that H(2)S treatment repressed the development of surface browning, suppressed the increase in respiration rate and weight loss, and delayed the decline of firmness w...

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Detalles Bibliográficos
Autores principales: Wang, Li, Zhang, Chen, Shi, Kaili, Chen, Shouchao, Shao, Jiawei, Huang, Xingli, Wang, Mingliang, Wang, Yanyan, Song, Qingyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048349/
https://www.ncbi.nlm.nih.gov/pubmed/36981085
http://dx.doi.org/10.3390/foods12061158

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048349/
https://www.ncbi.nlm.nih.gov/pubmed/36981085
http://dx.doi.org/10.3390/foods12061158

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