Hydrogen Sulfide Enhances Browning Repression and Quality Maintenance in Fresh-Cut Peaches via Modulating Phenolic and Amino Acids Metabolisms.

The contents of these compounds in both treatments showed a trend of first increasing and then decreasing, in which neo-chlorogenic acid reached the peak value at 9 h, while other individual phenolic compounds peaked at 6 h.

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The Spd content of the two treatments exhibited an increasing trend, and the Spd content of H 2 S treatment was always significantly ( p < 0.05) higher than that of control ( Figure 5 B).

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