ClO2 fumigation of yam tubers prior to storage inhibits enzymatic Browning in fresh-cut yams: impact of ClO2 on phenylpropanoid metabolism and membrane integrity

作者：Zixin Lin, Rui Yao, Xi Pang, Huafeng Liang, Yinghong Li, Xianxin Wu, Xin Yan, Shuzhi Yuan, Xiaodi Xu, Aili Jiang, Bihong Feng, Xiaozhen Yue, Qing Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147567 · 被引用次数：3 · 研究领域：Postharvest Quality and Shelf Life Management、Plant Gene Expression Analysis、Plant Surface Properties and Treatments