Broccoli stem extract enhances browning inhibition in fresh-cut peach fruit by inhibiting polyphenol oxidase activity and improving antioxidant capacity

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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...

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Bibliographic Details
Main Authors:	Zhang, Fengru, Jiang, Shu, Jia, Shuang, Gui, Boya, Wei, Yingying, Chen, Yi, Ye, Jianfen, Xu, Feng, Ding, Phebe, Shao, Xingfeng
Format:	Article
Language:	English
Published:	Elsevier B.V. 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/118654/ http://psasir.upm.edu.my/id/eprint/118654/1/118654.pdf

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