The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage
Abstract
1. Introduction
2. Materials and Methods
2.1. Raw Materials and Sample Preparation
2.2. The Color of Fresh-Cut Potatoes
2.3. The Activity of PPO
2.4. The Activity of POD
2.5. The Activity of CAT
2.6. The Activity of SOD
2.7. The Activity of PAL
2.8. Total Phenolic Content
2.9. Membrane Permeability
2.10. Malondialdehyde Content
2.11. Antioxidant Capacity
2.12. Statistical Analysis
3. Results and Discussion
3.1. Changes in Color and Overall Visual Characteristics
3.2. PPO, POD, and PAL Activities and Total Phenolic Content
3.3. Antioxidant Capacity (DPPH) and ROS Scavenging Capacity (CAT and SOD Activities)
3.4. Membrane Permeability and Lipid Peroxidation Indicator (MDA Content)
3.5. Correlation Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Zheng, J.; Jiang, Y.; Li, A.; Peng, M.; Wang, T.; Kou, R.; Kang, J.; Liu, X. The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. Foods 2025, 14, 1564. https://doi.org/10.3390/foods14091564
Zheng J, Jiang Y, Li A, Peng M, Wang T, Kou R, Kang J, Liu X. The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. Foods. 2025; 14(9):1564. https://doi.org/10.3390/foods14091564
Chicago/Turabian StyleZheng, Jiaxuan, Yishan Jiang, Aiguang Li, Mengfei Peng, Ting Wang, Runlei Kou, Ji Kang, and Xia Liu. 2025. "The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage" Foods 14, no. 9: 1564. https://doi.org/10.3390/foods14091564
APA StyleZheng, J., Jiang, Y., Li, A., Peng, M., Wang, T., Kou, R., Kang, J., & Liu, X. (2025). The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage. Foods, 14(9), 1564. https://doi.org/10.3390/foods14091564