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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Detalhes bibliográficos

Principais autores:	Hongyan Lu, Annan Bi, Wanyu Dong, Qiong Lin, Youwei Ai, Yang Yi, Hongxun Wang, Ting Min, Hongru Liu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-02-01
Colecção:	Horticulturae
Assuntos:	lotus root temperature ethylene polyphenol metabolism starch metabolism
Acesso em linha:	https://www.mdpi.com/2311-7524/12/3/279
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