Quality changes in ripened mango and litchi flesh after cryogenic freezing and during Storage

• المؤلفون الرئيسيون: Tangtua,J., Leksawasdi,N., Rattanapanone,N.
• التنسيق: مقال
• منشور في: Chiang Mai University 2015
• الموضوعات: Multidisciplinary
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84908368286&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39220
• المؤسسة: Chiang Mai University

This study investigated a methodology to cease the activity of polyphenol oxidase (PPO) enzyme and peroxidase (POD) enzyme on ripened mango flesh cv. Maha Chanok and litchi flesh cv. Hong Huay before storage using liquid nitrogen. The immersion of halved-ripened mango flesh in a mixture solution of...