Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies

Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies

During processing and storage, vegetables often experience undesirable color changes, including fading, lightening, or yellowing and softening, due to browning (enzymatic and non-enzymatic) and chlorophyll degradation. These changes diminish commercial and nutritional value. Therefore, it is necessa...

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Bibliographic Details
Main Authors: Jianing Zhang, Junjun Zhang, Lidan Zhang, Yuhong Xue, Ke Zhang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
vegetables
color protection
enzymatic browning
non-enzymatic browning
chlorophyll degradation
discoloration mechanism
Online Access:https://www.mdpi.com/2304-8158/14/13/2222
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