Effect of CaCl<sub>2</sub> 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% CaCl<sub>2</sub> treatment was optimal for reducing the surface browning of fresh-cut luffa. After stora...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Horticulturae
المؤلفون الرئيسيون: Yingna Feng, Cui Feng, Yuanhua Wang, Shuai Gao, Pengpeng Sun, Zhiming Yan, Xiaojun Su, Ying Sun, Qianqian Zhu
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2022-05-01
الموضوعات:
luffa
calcium chloride
fresh-cut browning
gene expression
ultrastructure
lipid peroxidation
الوصول للمادة أونلاين:https://www.mdpi.com/2311-7524/8/6/473

الانترنت

https://www.mdpi.com/2311-7524/8/6/473

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