Effects of pretreatments on colour alterations of litchi during drying and storage

The objective of this research was to study the effect of osmotic pretreatment with combined anti-browning agents (acid, glycerol and/or trehalose) on the colour characteristics of dried litchi after drying and during 5 months of storage compared to samples without pretreatment. The pretreated sampl...

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Bibliographic Details
Main Authors: Busarakorn Mahayothee, Patchimaporn Udomkun, Marcus Nagle, Methinee Haewsungcharoen, Serm Janjai, Joachim Mueller
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=67649128477&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/48783
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Institution: Chiang Mai University