Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity
This study focused on the anti-browning effect of broccoli stem extract (BE) on fresh-cut peaches. Compared to L-cysteine (L-Cys), BE showed the higher inhibition of the surface browning in fresh-cut peach fruit. This was accompanied with a more decreased polyphenol oxidase (PPO) activity and down-r...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118654/ http://psasir.upm.edu.my/id/eprint/118654/1/118654.pdf |