Claim · model-written summary
H2S reduced browning in fresh-cut potatoes.
Not reportedTaxonMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Verbatim
e0“H2S reduced the degree of browning”
Title
Mechanism of H2S in Inhibiting the Senescence and Browning of Fresh-Cut Potatoes
Zixu Lu; Nannan Liu; Wanjie Li; et al. International Journal of Molecular Sciences 2025. doi:10.3390/ijms26167785
Other claims from this paper (6)
- Intervention effect H2S-treated fresh-cut potatoes retained better color than water controls.
- Association CAT activity was strongly positively correlated with browning degree in fresh-cut potatoes.
- Intervention effect H2S increased total phenolic content in fresh-cut potatoes.
- Intervention effect H2S inhibited reactive oxygen species accumulation in fresh-cut potatoes.
- Intervention effect H2S inhibited POD, PPO and PAL activities in fresh-cut potatoes.
- Intervention effect H2S increased CAT activity in fresh-cut potatoes.