The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective

Fresh-cut fruit and vegetables are susceptible to browning during storage and subsequent consumption. The cell membrane acts as a vital structural barrier, compartmentalizing various substances within living organisms. The fresh-cutting process induces mechanical injuries, disrupting these membranes...

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Autors principals:	Xiao Yuan, Zhaoxia Zhan, Wei Lin, Can Zhang, Bin Wang
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2025-02-01
Col·lecció:	Frontiers in Nutrition
Matèries:	ready-to-eat food fresh-cut fruit and vegetables enzymatic browning cell membrane multi-omics research
Accés en línia:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1534594/full
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