ReviewFrontiers in microbiology2022
Biosynthesis of Phenolic Compounds and Antioxidant Activity in Fresh-Cut Fruits and Vegetables.
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 46 papers.
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Who cites it
46 citing papers in PubMed.
- From Waste to Preservation: Assessing the Protective Effect of Fruit By-Products Extracts on the Oxidative Stability of Edible Vegetable Oils.Foods (Basel, Switzerland) · 2026Article
- Effect of l-Cysteine on Enzymatic Browning, Antioxidant Activity, and GSH Stability in Fresh-Cut Quince: A Comparative Evaluation With Potassium Metabisulfite.Food science & nutrition · 2026Article
- Exploring the metabolic characteristics of fresh-cut sweet potatoes at different storage times based on untargeted metabolomics.Food chemistry: X · 2026Article
- Sustainable Valorization of Avocado By-Products: Green Extraction of Phenolics with NaDES and Their Use in Fresh-Cut Fruit Preservation.Foods (Basel, Switzerland) · 2026Article
- Evaluation of the effects of hydrogel and glycine betaine application on growth, physiological characteristics and yield of peanut under water deficit.BMC plant biology · 2026Article
- Effect of post-harvest ultrasound treatment on phytochemical enhancement in Gynura procumbens leaves and their protection against oxidative stress-induced muscle atrophy.Journal of the science of food and agriculture · 2026Article
- Decoding the Benzaldehyde Pharmacophore: Structural Determinants for Enhancing Antibacterial Efficacy and Food Safety.Foods (Basel, Switzerland) · 2026Article
- Application of ultrasound-assisted atomized plasma-activated water to improve the quality properties of grapes.Ultrasonics sonochemistry · 2025Article
- Response of licorice to different sources of nitrogen in soil and soilless culture systems.Scientific reports · 2025Article
- Morphological and biochemical diversity among wild-grown barberry (Berberis vulgaris L.) genotypes from Isfahan province, Iran.Scientific reports · 2025Article
- Antitumor and Cytogenotoxic Activities of Libidibia ferrea Hydroalcoholic Extracts in Murine Breast Carcinoma.Chemistry & biodiversity · 2025Article
- Influence of Cutting Styles on Antioxidant Capabilities of Fresh-Cut Cauliflower by Regulating ROS Metabolism and Antioxidant Enzyme Activity.Antioxidants (Basel, Switzerland) · 2025Article
- The Bioactive Potential of Fruit Juice of Black Chokeberry (Food science & nutrition · 2025Article
- Improving Quality Management of 'Ready-To-Eat' Pomegranate Arils UsingFood science & nutrition · 2025Article
- Buckwheat and Rosemary as Antioxidants in Soybean Oil: Comparison With Synthetic Antioxidant.Food science & nutrition · 2025Article
- Graft union formation involves interactions among bud signals, carbon availability, dormancy release, wound responses and non-self-communication in grapevine.The Plant journal : for cell and molecular biology · 2025Article
- Impact of Short-Term Germination on the Nutritional, Physicochemical, and Techno-Functional Properties of Black Turtle Beans.Journal of food science · 2025Article
- Article
- Comparative metabolomic profiling and biomarker identification reveal nutritional and antioxidant differences betweenFood chemistry: X · 2025Article
- Preparation, characterization and application of chitosan/thyme essential oil composite film.Scientific reports · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phenolic compounds are secondary metabolites and widely distributed in higher plants. When plants are subjected to injury stress, the rapid synthesis of more phenols is induced to result in injury defense response for wound healing and repair. Fresh-cut fruits and vegetables undergo substantial mechanical injury caused by pre-preparations such as peeling, coring, cutting and slicing. These processing operations lead to activate the biosynthesis of phenolic compounds as secondary metabolite. Phenolic compounds are important sources of antioxidant activity in fresh-cut fruits and vegetables. The wound-induced biosynthesis and accumulation of phenolic compounds in fresh-cut fruits and vegetables have been widely reported in recent years. This article provides a brief overview of research published over the last decade on the phenolic compounds and antioxidant activity in fresh-cut fruits and vegetables. It is suggested that fresh-cut processing as mechanical wounding stress can be used as an effective way to improve the nutritional composition and function of fresh-cut produces.
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