Zan Meng

Exogenous isoleucine can confer browning resistance on fresh-cut potato by suppressing polyphenol oxidase activity and improving the antioxidant capacity

Zan Meng, Tong Wang, Aman Ullah Malik et al. · Postharvest Biology and Technology · 2021 · 51 citations

Fresh-cut Potato, Polyphenolics, Agricultural Chemistry +12

Harvest maturity affects the browning of fresh-cut potatoes by influencing contents of amino acids

Zan Meng, Tiantian Dong, Aman Ullah Malik et al. · Postharvest Biology and Technology · 2020 · 43 citations

Nutrition, Fresh-cut Potatoes, Amino Acids +9

Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl

Xiaotong Li, Zan Meng, Aman Ullah Malik et al. · Frontiers in Nutrition · 2022 · 22 citations · Full text

S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity

Yanyan Feng, Yan Sun, Zan Meng et al. · Scientia Horticulturae · 2022 · 19 citations

Food Chemistry, Fresh-cut Potatoes, Polyphenolics +6

A novel anti-browning agent S-furfuryl thioacetate for fresh-cut potato screened from food-derived sulfur compounds

Yanyan Feng, Dailiang Zhang, Yan Sun et al. · Postharvest Biology and Technology · 2022 · 13 citations

Food Chemistry, Fresh-cut Potato, Agricultural Chemistry +3