2021•Postharvest Biology and TechnologyRequires access

Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents

Yurong Ma, Hongying Wang, Han Yan, Aman Ullah Malik, Tiantian Dong, Qingguo Wang

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Key concepts: Browning, Polyphenol oxidase, Chemistry, Food science, Catechol oxidase, Polyphenol, Proline, Amino acid

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Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents — Research Paper | ScholarLens