Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite
Post-harvest exocarp browning is a major problem resulting in reduced shelf-life of longan fruits. The objective of this study was to evaluate the possibility of using sodium chlorite (SC) as an anti-browning agent for controlling enzymatic browning of harvested longan fruits during storage at ambie...
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| Main Authors: | , , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=80053092283&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50381 |
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| 機構: | Chiang Mai University |