Claim · model-written summary
All measured parameters except phenylalanine ammonia-lyase were correlated with browning development.
- Taxon
- potatoes
Solanum tuberosumt0 - Outcome
- browning developmente0
- Qualifier
- except for phenylalanine ammonia-lyasee0
- Comparator
- phenylalanine ammonia-lyasee0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentSettingDirectionValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all of the above detected parameters, except for phenylalanine ammonia-lyase, influenced browning development”
t0“fresh-cut potatoes”
Title
Liping Qiao; Ziyu Zhao; Hailin Wang; et al. Food Innovation and Advances 2025. doi:10.48130/fia-0025-0026
Other claims from this paper (10)
- Intervention effect US plus 0.05% HLE delayed potato browning more than individual applications.
- Intervention effect US plus 0.01% HLE inhibited browning more than US plus 0.05% HLE.
- Intervention effect The lower combination reduced polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase activities.
- Intervention effect The lower combination reduced phenolic, soluble quinone, intermediate and advanced product content.
- Intervention effect The lower combination decreased malondialdehyde and H2O2.
- Intervention effect The lower combination decreased lipoxygenase activity.
- Intervention effect The lower combination increased catalase, superoxide dismutase and antioxidant capacity.
- Intervention effect The lower combination accumulated less phenolic, intermediate and advanced products than the optimal combination.
- Mechanism The authors infer that the lower combination mediates browning and ROS redox imbalance.
- Recommendation The authors recommend US plus 0.01% HLE for discoloration control.