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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2014
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th-cmuir.6653943832-4322014-08-29T07:31:45Z Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit Withee K. Pankasemsuk T. 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 packed in foam trays, wrapped with PVC film and stored at 5°C, 85% RH for 24 days. The results showed that high CO2 pressure also reduced PPO activity. However, TA and pH did not significant from the control. Reducing sugars tended to increased during the storage. The untreated fruit tended to have the highest reducing sugars content. 2014-08-29T07:31:45Z 2014-08-29T07:31:45Z 2010 Conference Paper 9.78907E+12 5677572 http://www.scopus.com/inward/record.url?eid=2-s2.0-78650894340&partnerID=40&md5=04278455d75fe6d3518e54d76e2101c0 http://cmuir.cmu.ac.th/handle/6653943832/432 English |
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Chiang Mai University |
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Chiang Mai University Library |
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Thailand |
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CMU Intellectual Repository |
| language |
English |
| description |
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 packed in foam trays, wrapped with PVC film and stored at 5°C, 85% RH for 24 days. The results showed that high CO2 pressure also reduced PPO activity. However, TA and pH did not significant from the control. Reducing sugars tended to increased during the storage. The untreated fruit tended to have the highest reducing sugars content. |
| format |
Conference or Workshop Item |
| author |
Withee K. Pankasemsuk T. |
| spellingShingle |
Withee K. Pankasemsuk T. Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit |
| author_facet |
Withee K. Pankasemsuk T. |
| author_sort |
Withee K. |
| title |
Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit |
| title_short |
Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit |
| title_full |
Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit |
| title_fullStr |
Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit |
| title_full_unstemmed |
Effect of high carbondioxide pressure on some biochemical changes of longan 'Daw' fruit |
| title_sort |
effect of high carbondioxide pressure on some biochemical changes of longan 'daw' fruit |
| publishDate |
2014 |
| url |
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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1681419482092797952 |