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Jaime Prohens, Adrián Rodríguez-Burruezo, María Dolores Raigón, and Fernando Nuez

varieties with an increased concentration of phenolic compounds. However, a drawback of increasing the concentration of these antioxidants in eggplant is that the oxidation of phenolics causes the browning of the fruit flesh after its exposure to the air

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Jonathan M. Bokmeyer, Stacy A. Bonos, and William A. Meyer

( Beard, 1973 ). The most devastating disease of tall fescue is brown patch caused by Rhizoctonia solani Kühn. Brown patch can reduce the overall quality and aesthetics of the turf stand ( Couch, 1985 ; Martin and Lucas, 1984 ) and reduce stand density

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Daniel Ferreira Holderbaum, Tomoyuki Kon, Tsuyoshi Kudo, and Miguel Pedro Guerra

Apples ( Malus × sylvestris var. domestica ) are an important source of polyphenols (phenolic compounds) in the human diet ( Hertog et al., 1992 ) and a classic example of fruit susceptibility to enzymatic browning, which is a major problem for

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Ting Min, Li-Fang Niu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

browning is one of the major factors limiting its quality for sale. Thus, browning control is a critical issue in the lotus root industry. Artificial treatments have been developed successfully to delay the browning of fresh-cut lotus roots, including

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Brian Makeredza, Helen Marais, Michael Schmeisser, Elmi Lötze, and Willem J. Steyn

development may conceal the two superficial forms of sunburn viz sunburn browning and photo-oxidative bleaching. These two types of sunburn entail the loss of chlorophyll and accumulation of phenolic compounds and carotenoids (in the case of browning) in the

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Pavlos Tsouvaltzis, Angelos Deltsidis, and Jeffrey K. Brecht

The main quality defect in fresh-cut potato is enzymatic browning that develops on the cut surfaces of the tissue. Peeling and slicing of tubers cause cellular disruption leading to decompartmentalization of substrates and enzymes ( Brecht et al

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Xuetong Fan and Kimberly J.B. Sokorai

before MAP using film bags ( Barth et al., 2009 ). Fresh-cut lettuce has a relatively short shelf life even when stored in MAP, mostly as a result of the development of tissue browning and development of off-flavor/off-odor ( Hodges and Toivonen, 2008

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Rachelyn C. Dobson, Mary Rogers, Jennifer L.C. Moore, and Ricardo T. Bessin

The brown marmorated stink bug was first identified in the United States in Allentown, PA, in the mid-1990s ( Hoebeke and Carter, 2003 ). Since then, it has spread to at least 42 states and two Canadian provinces ( Leskey, 2014 ). The brown

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Anna Marín, Elizabeth A. Baldwin, Jinhe Bai, David Wood, Christopher Ference, Xiuxiu Sun, Jeffrey K. Brecht, and Anne Plotto

( Brecht et al., 2017 ). The process of wounding whole fruit tissue to obtain fresh-cut fruit stimulates the development of undesirable color changes, due to enzymatic browning, and tissue softening. It also provides a substrate for microbial growth

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Ting Min, Jun Xie, Yang Yi, Wenfu Hou, Youwei Ai, and Hongxun Wang

browning is the most serious problem for fresh-cut lotus root during processing and storage, limiting the shelf life of lotus root slices ( Conesa et al., 2007 ; Francis et al., 2012 ; Hodges and Toivonen, 2008 ). Phenylalanine ammonia lyase (PAL