ArticlePlants (Basel, Switzerland)2024
Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism.
Article in Plants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
7 citing papers in PubMed.
- Combined Anti-Browning Mechanism of Pre-Cutting High Oxygen Treatment and Post-CuttingFoods (Basel, Switzerland) · 2026Article
- Heat-Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh-Cut Potatoes.Food science & nutrition · 2026Article
- Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2.Food chemistry: X · 2026Article
- Application of Composite Preservative Based on Moringa Leaf Flavonoids and Chitosan in the Preservation of Fruits and Vegetables.Food science & nutrition · 2025Article
- Integrative Analysis of Transcriptomic and Metabolomic Profiles Uncovers the Mechanism of Color Variation in the Tea Plant Callus.Plants (Basel, Switzerland) · 2025Article
- Use of Coffee Roasting By-Products (Coffee Silverskin) as Natural Preservative for Fresh-Cut Fennel Slices.Foods (Basel, Switzerland) · 2025Article
- Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood. This study used the "Holland Seven" potato as the research material to explore the effects of a treatment with different TP concentrations (0.1 g L
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Registered trials
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