Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices

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dc.contributor.authorSuriyan Supapvanich
dc.contributor.authorPratumtip Wongsuwan
dc.contributor.authorSookmas Sripumimas
dc.contributor.authorChuankai Kang
dc.contributor.authorTing Yang
dc.contributor.authorBo Wen
dc.date.accessioned2026-05-08T19:18:58Z
dc.date.issued2025-11-5
dc.description.abstractcontent and lipoxygenase activity, mitigating oxidative stress. Post-slicing MT alone achieved similar browning control but was less effective in texture preservation. These findings indicate that integrated SA and MT application is a promising strategy to extend shelf life and maintain physicochemical quality of fresh-cut lotus root.
dc.identifier.doi10.1016/j.fochx.2025.103256
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/16797
dc.publisherFood Chemistry X
dc.subjectPostharvest Quality and Shelf Life Management
dc.subjectFlowering Plant Growth and Cultivation
dc.subjectPlant Molecular Biology Research
dc.titlePre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices
dc.typeArticle

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