Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage

Browning and lignification often occur in fresh-cut apple processing, leading to quality deterioration and limiting the shelf life of products. In this study, 0.8% (v/v) phytic acid was used to improve the quality and shelf life of fresh-cut apples. From the results, the browning was inhibited by th...

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Detalles Bibliográficos
Autores principales: Fang, Ting, Yao, Jia, Duan, Yuquan, Zhong, Yaoguang, Zhao, Yaoyao, Lin, Qiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140707/
https://www.ncbi.nlm.nih.gov/pubmed/35627040
http://dx.doi.org/10.3390/foods11101470

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140707/
https://www.ncbi.nlm.nih.gov/pubmed/35627040
http://dx.doi.org/10.3390/foods11101470

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