Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit

Effect of high carbondioxide on pericarp polyphenol oxidase (PPO) activity, titrable acids (TA), pH and reducing sugars of the aril of longan cv. Daw fruit was study. The fruit were treated with high CO2 pressure of 2 kg/cm2 for 1 and 2 hr and non-treated. The treated and non-treated fruit were pack...

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Bibliographic Details
Main Authors: Withee K., Pankasemsuk T.
Format: Conference or Workshop Item
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-78650894340&partnerID=40&md5=04278455d75fe6d3518e54d76e2101c0
http://cmuir.cmu.ac.th/handle/6653943832/432
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Institution: Chiang Mai University
Language: English