Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …

Background The perishable nature of fruits and vegetables makes their shelf-life limited.
Environmental factors, transportation and preservation conditions through postharvest could …

Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and
slicing and in pulped states, mechanical damage during transportation, and thawing of …

Enzymatic browning is the second largest cause of quality loss in fruits and vegetables.
Methods to prevent browning are the subject of a great deal of research in the field of the …

Minimally processed refrigerated (MPR) fruits and vegetables are an important and rapidly
developing class of MPR foods. These convenience foods are being produced by unique …

The present study investigated the impact of edible coatings containing encapsulated
antimicrobial and antibrowning agents on the quality and shelf life of fresh-cut potatoes …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Increasing demands by consumers for fresh, nutritional, and convenient food has led to the
increase of fresh-cut produce market. Nowadays, there is a turn towards the investigation of …

The aim of the present study was to investigate the effects of osmo-dehydration using four
anti-browning agents (ascorbic acid (AA), citric acid (CA), EDTA and 4-Hexylresorcinol (4 …

Development of a reliable in vitro regeneration protocol is necessary for researchers as well
as for commercial tissue culture plant producers. However, leaching of phenolics from the …