{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T02:30:20Z","timestamp":1789525820386,"version":"build-2803163510"},"reference-count":27,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2023,10,6]],"date-time":"2023-10-06T00:00:00Z","timestamp":1696550400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2023,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Fresh\u2010cut potato browning is a severe problem in the potato processing industry. Ascorbic acid, L\u2010cysteine, hydrogen sulfide (H\n                    <jats:sub>2<\/jats:sub>\n                    S), and nitric oxide (NO) have been reported to reduce the browning in fresh\u2010cut vegetables and fruits. We compared the effect of each food additive at its commonly used concentration on fresh\u2010cut potato browning in order to choose a highly efficient treatment and explore its mechanism. Fresh\u2010cut potato slices were immersed in 0.3\u2009mmol\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    ascorbic acid, 0.7\u2009mmol\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    \u2009L\u2010cysteine, 0.7\u2009mmol\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    H\n                    <jats:sub>2<\/jats:sub>\n                    S, or 2.0\u2009mmol\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    NO for 10\u2009min and stored at 4\u00b0C until the measurements finished. Results showed that the ascorbic acid and L\u2010cysteine treatments showed less browning than the control treatment, while the H\n                    <jats:sub>2<\/jats:sub>\n                    S and NO treatments did not. Ascorbic acid increased total phenolic content, polyphenol oxidase (PPO) and peroxidase (POD) activities, while L\u2010cysteine decreased PPO and POD activities with no change in total phenolic content. In addition, these two treatments did not influence respiration rate, weight loss, or rot index. In conclusion, ascorbic acid (0.3\u2009mmol\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) and L\u2010cysteine (0.7\u2009mmol\u2009L\n                    <jats:sup>\u22121<\/jats:sup>\n                    ) can be valuable means to control fresh\u2010cut potato browning. Ascorbic acid inhibits the browning mainly by reducing quinones back to phenolic compounds, but L\u2010cysteine inhibits the browning mainly by decreasing PPO and POD activities.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.3714","type":"journal-article","created":{"date-parts":[[2023,10,6]],"date-time":"2023-10-06T04:02:50Z","timestamp":1696564970000},"page":"7967-7973","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Use of different food additives to control browning in fresh\u2010cut potatoes"],"prefix":"10.1002","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4805-4887","authenticated-orcid":false,"given":"Guoqin","family":"Li","sequence":"first","affiliation":[{"name":"School of Food Science Shanxi Normal University  Taiyuan China"},{"name":"Department of Life Modern College of Humanities and Sciences of Shanxi Normal University  Linfen China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinxin","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food Science Shanxi Normal University  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongmei","family":"Zhu","sequence":"additional","affiliation":[{"name":"School of Food Science Shanxi Normal University  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guifeng","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food Science Shanxi Normal University  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junjie","family":"Du","sequence":"additional","affiliation":[{"name":"School of Life Science Shanxi Normal University  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoqing","family":"Song","sequence":"additional","affiliation":[{"name":"School of Food Science Shanxi Normal University  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"family":"Erihemu","sequence":"additional","affiliation":[{"name":"School of Food Science Shanxi Normal University  Taiyuan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,10,6]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.07.100"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.13378"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9007"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.0c02473"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111232"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12230\u2010022\u201009881\u20104"},{"key":"e_1_2_10_8_1","unstructured":"FAOSTAT. 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