## Nomenclature
(2019) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. _Food Bioprod. Process._**2019**, _117_, 170-182. [CrossRef]
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* [PERSON] et al. (2015) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Effects of Heat Treatment on Quality and Browning of Fresh-Cut Sugarcane. _J. Food Process. Preserv._**2015**, _39_, 688-696. [CrossRef]
* [PERSON] et al. (2015) [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON]; [PERSON] [PERSON]; [PERSON] Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables--A review. _Trends Food Sci. Technol._**2015**, _46_, 13-26. [CrossRef]
* [PERSON] et al. (2009) [PERSON]; [PERSON]; [PERSON] Phytochemical changes in fresh-cut jackfruit (_Artocarpus heterophyllus_ L.) bulbs during modified atmosphere storage. _Food Chem._**2009**, _115_, 1443-1449. [CrossRef]
* [PERSON] et al. (2021) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Elevated CO\({}_{2}\) alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit. _Sci. Hortic._**2021**, _281_, 109932. [CrossRef]
* [PERSON] et al. (2021) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Effect of high carbon dioxide treatment on reactive oxygen species accumulation and antioxidant capacity in fresh-cut pear fruit during storage. _Sci. Hortic._**2021**, _281_, 109925. [CrossRef]
* [PERSON] et al. (2007) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Browning inhibition and quality maintenance of fresh-cut chinese water chestnut by anoxia treatment. _J. Food Process. Preserv._**2007**, _31_, 595-606. [CrossRef]
* [PERSON] et al. (2021) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce. _Int. J. Biol. Macromol._**2021**, _188_, 790-799. [CrossRef]
* [PERSON] et al. (2002) [PERSON]; [PERSON]; [PERSON]; [PERSON] Quality changes in fresh-cut pear slices as affected by controlled atmospheres and chemical preversatives. _Postharvest Biol. Technol._**2002**, _24_, 271-278. [CrossRef]
* [PERSON] et al. (2004) [PERSON]; [PERSON]; [PERSON] [PERSON] Evaluation of physico-chemical parameters of minimally processed apples packed in non-conventional modified atmosphere. _Food Res. Int._**2004**, _37_, 329-335. [CrossRef]
* [PERSON] (2006) [PERSON]; [PERSON] Shelf life of minimally processed potatoes: Part 1. Effects of high oxygen partial pressures in combination with ascorbic and citric acids on enzymatic browning. _Postharvest Biol. Technol._**2006**, _39_, 254-264. [CrossRef]
* [PERSON] et al. (2010) [PERSON]; [PERSON]; [PERSON]; [PERSON] Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices. _Postharvest Biol. Technol._**2010**, _57_, 52-60. [CrossRef]
* [PERSON] et al. (2010) [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth). _Innov. Food Sci. Emerg. Technol._**2010**, _11_, 684-689. [CrossRef]
* [PERSON] et al. (2009) [PERSON]; [PERSON]; [PERSON] Extension of fresh-cut \"Blanquilla\" pear (_Pyrus communis_ L.) shelf-life by 1-MCP treatment after harvest.