Combined effect of ultrasonic and oxyresveratrol on the browning and <scp>PPO</scp> of fresh‐cut potatoes
The combined application of OXY at 0.06 mmol L<sup>-1</sup> and US at 40 kHz (600 W) for 3 min is an effective way to control the browning of fresh-cut potatoes and maintain the sensory quality. This study also provides a technical reference for controlling browning of fresh-cut products based on US and chemical synergistic methods. © 2025 Society of Chemical Industry.
Authors
- Ruobing Liu
- Song Zhang (ORCID: https://orcid.org/0000-0003-0587-0438)
- Yong Peng (ORCID: https://orcid.org/0000-0003-4509-6432)
- Chen Wang (ORCID: https://orcid.org/0000-0003-2306-2645)
- Xiaoyan Zhang
- Jiali Fu
Institutions
- Shandong Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-17
- DOI
- https://doi.org/10.1002/jsfa.70252
- Primary Topic
- Dye analysis and toxicity
- Type
- article
- Field-Weighted Citation Impact
- 0.00