POD activity exhibited an increasing trend during the early storage period in the control, followed by a decline, whereas the 0.5 mL/L treatment group effectively suppressed the elevation.
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Effect of ethanol vapor on anti-browning and antioxidant properties of fresh-cut stem lettuce via regulation of reactive oxygen species metabolism.
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The ABTS radical scavenging capacity generally exhibited an overall trend of initial increase and then decrease during the storage period (Fig. 6 C).