Influence of Cutting Styles on Antioxidant Capabilities of Fresh-Cut Cauliflower by Regulating ROS Metabolism and Antioxidant Enzyme Activity

The enzymatic browning and oxidative deterioration of cauliflower during mechanical processing are major challenges for the fresh-cut cauliflower industry. The primary objective of this study was to investigate the impact of cutting styles on the antioxidant capacity of fresh-cut cauliflower during...

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Bibliographic Details

Published in:	Antioxidants
Main Authors:	Qihan Guo, Bingheng Li, Jiarui Wang, Minke Shi, Jiayu Wang, Yan Chen, Yunjie Zhang, Sarengaowa, Ying Xiao, Ke Feng
Format:	Article
Language:	English
Published:	MDPI AG 2025-09-01
Subjects:	fresh-cut cauliflower cutting styles antioxidant capabilities ROS metabolism antioxidant enzyme activity
Online Access:	https://www.mdpi.com/2076-3921/14/10/1188