Lotus root (Nelumbo nucifera G.) is an important aquatic vegetable in China. Browning easily during the processing and storage reduces the value of lotus root. Therefore, browning is an important issue for the lotus root industry. PAL, PPO and POD genes were reported as being involved in fruit and vegetable tissue browning, and PAL, PPO and POD enzymes have long been associated with lotus root browning. However, the molecular mechanism of PAL, PPO and POD involved in fresh-cut lotus root browning is poorly understood. This paper analyses the effect of different temperatures on the phenolic con...
