Effect of CaCl₂ Treatment on Enzymatic Browning of Fresh-Cut Luffa (<i>Luffa cylindrica</i>)

Enzymatic browning is a major issue that reduces the commercial value of <i>Luffa cylindrica</i> during storage, processing, and transportation. Our results showed that 1% CaCl₂ treatment was optimal for reducing the surface browning of fresh-cut luffa. After stora...

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Bibliographic Details

Published in:	Horticulturae
Main Authors:	Yingna Feng, Cui Feng, Yuanhua Wang, Shuai Gao, Pengpeng Sun, Zhiming Yan, Xiaojun Su, Ying Sun, Qianqian Zhu
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Subjects:	luffa calcium chloride fresh-cut browning gene expression ultrastructure lipid peroxidation
Online Access:	https://www.mdpi.com/2311-7524/8/6/473