Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms
Ronghui Fang, Xinyi Wei, Qi Qu, Pingfan Rao, Shutao Liu · 2025
Read Combined Vacuum and Ascorbic Acid Treatment Enhances Texture and Antioxidant Capacity in Fresh-Cut Potatoes: Transcriptomic Elucidation of Glutathione Metabolism Mechanisms by Ronghui Fang, Xinyi Wei, Qi Qu, Pingfan Rao, Shutao Liu (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12786257.txt.
Description
Ronghui Fang and co-authors explain, in 2025, how vacuum packing plus vitamin C keeps fresh-cut potatoes firm and white. Cut potatoes brown and soften quickly in storage. Treating slices with ascorbic acid under vacuum preserved texture for the first nine days of cold storage and slowed water movement inside the tissue.
Gene activity profiling found over two thousand changed genes. The treatment switched on the glutathione defense system and its energy-recycling partners, raising antioxidant capacity on several measures. Browning enzymes were suppressed at the same time. The authors credit the antioxidant pathway as a main mechanism and suggest the approach for other fresh-cut produce.
Catalog record
| CREATOR | Ronghui Fang, Xinyi Wei, Qi Qu, Pingfan Rao, Shutao Liu |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |