HIGHLIGHTS
- who: Ting Fang and colleagues from the College Food Science and Technology, Shanghai Ocean University, Shanghai, China have published the article: Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of 18/05/2022
- what: A phytic acid concentration of 0.8% was used to improve the quality and prolong the shelf life of fresh-cut apples.
- how: These results indicated that phytic acid may inhibit browning greatly prolonging their shelf life. The results showed . . .
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