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Enzymatic browning is the main quality issue of fresh‐cut foods. This study investigated the effects of different concentrations (0.05, 0.1, and 0.2 mM) of melatonin (MT) treatment on the enzymatic browning of four fresh‐cut foods, including apples (Malus domestica), pears (Pyrus spp.), potatoes (Solanum tuberosum), and taros (Colocasia esculenta), and found that only 0.05 mM MT was most significant...
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