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Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars.

Food chemistry - 15 Jan 2025

Tang Yueming, Yang Yiwen, Luo Fangyao, Luo Jinghong, Hu Jianjun, Yu Haoqiang, Li Wanchen, Gao Jia, Fu Fengling

Abstract excerpt

This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify anti-browning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with potato browning traits. A total of 79 browning trait-positive-related metabolites and 19 browning trait-negative-related metabolites were obtained from four key...

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PMID: 39362095
DOI: 10.1016/j.foodchem.2024.141450

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