ReviewFrontiers in nutrition2025
The membrane may be a key factor influencing browning: a mini review on browning mechanisms of fresh-cut fruit and vegetables from a multi-omics perspective.
Review in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Melatonin Activates Phenylpropanoid Metabolism and Antioxidant Defense to Preserve Quality of Fresh-Cut Potatoes During Cold Storage.Foods (Basel, Switzerland) · 2026Article
- Functional and regulatory mechanisms of the NtPPO5 gene in the browning reaction of tobacco.BMC plant biology · 2026Article
- What are the primary roles of peroxidases in enzymatic browning of fresh-cut fruits and vegetables, browning promoters or ROS scavengers?Frontiers in nutrition · 2026Article
- Integrative transcriptomics and metabolomics analyses reveals Maillard reaction and antioxidant capacity-mediated leaf Browning during the flue-curing process in Nicotiana tabacum L.BMC plant biology · 2025Article
- An opinion on the roles of phenylalanine ammonia-lyase in the browning of fresh-cut fruit and vegetables.Frontiers in nutrition · 2025Article
- Synchronous detection method for senescence quality of damaged Korla fragrant pears during storage.Frontiers in plant science · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fresh-cut fruit and vegetables are susceptible to browning during storage and subsequent consumption. The cell membrane acts as a vital structural barrier, compartmentalizing various substances within living organisms. The fresh-cutting process induces mechanical injuries, disrupting these membranes and resulting in the leakage of cellular contents. This facilitates direct contact between substances and enzymes that mediate browning reactions. This mini review explores the potential roles of cell membranes in the browning of fresh-cut fruit and vegetables from a multi-omics perspective, aiming to provide novel insights into the underlying mechanisms of browning in fresh-cut fruit and vegetables. Considering potential roles of cell membranes in blocking the browning of fresh-cut fruit and vegetables, future studies should focus on elucidating the precise mechanisms by which membranes regulate browning reactions, aiming to provide directions for the development of more effective intervention strategies.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.