The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment

The storage quality and transcriptome analysis of fresh-cut taro by L-ascorbic acid combined with ultrasonic treatment

Fresh-cut taro, renowned for its high nutritional value and convenience, is prone to rapid browning post-cutting, which hinders its storage life. This study focused on the effects of L-ascorbic acid (AA) combined with ultrasound (US) treatment (AS) on the storage quality and transcriptome analysis o...

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Bibliographic Details
Main Authors: Lin Chen, Bingzhi Chen, Lulu Chu, Lili Chen, Luyu Xie, Youjin Deng, Yuji Jiang
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Ultrasonics Sonochemistry
Subjects:
L-ascorbic acid
Ultrasonic treatment
Fresh-cut taro
Storage quality
Transcriptome analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724004279
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