Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the browning mechanism in fresh-cut eggplant. Metab...

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Detalles Bibliográficos
Autores principales: Liu, Xiaohui, Zhang, Aidong, Shang, Jing, Zhu, Zongwen, Li, Ye, Wu, Xuexia, Zha, Dingshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7994816/
https://www.ncbi.nlm.nih.gov/pubmed/33767263
http://dx.doi.org/10.1038/s41598-021-86311-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7994816/
https://www.ncbi.nlm.nih.gov/pubmed/33767263
http://dx.doi.org/10.1038/s41598-021-86311-1

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