Temperature or Ethylene Regulate Browning in Lotus Root by Modulating Polyphenols and Starch Metabolism

Browning is the major physiological cause of quality loss in lotus root. This study explored the effects of temperature (4 °C, 25 °C, 35 °C) or ethylene (ET) on quality, especially browning, as well as polyphenol and starch metabolism in lotus root. Low temperature (4 °C) reduced browning and color...

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Autori principali:	Hongyan Lu, Annan Bi, Wanyu Dong, Qiong Lin, Youwei Ai, Yang Yi, Hongxun Wang, Ting Min, Hongru Liu
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-02-01
Serie:	Horticulturae
Soggetti:	lotus root temperature ethylene polyphenol metabolism starch metabolism
Accesso online:	https://www.mdpi.com/2311-7524/12/3/279
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