Hi, I am searching for cell disintegration during desirable enzymatic browning in fruits and vegetables. I found detailed information regarding cell disintegration and enzymatic induction in tea but I am not able to find it in other fruits or processed plants such as black olives, tobacco, etc.I read more than 50 papers but they just mentioned about enzymatic browning but there is no link with cell disruption, Can someone tell me how to find data about this topic, any keywords or if someone has the link to any research paper,i will be really thankful to him or her.