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 CO2pressure of 2 kg/cm2for 1 and 2 hr and non-treated. The treated and non-treated fruit were packed...
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78650894340&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/50426 |
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| 機構: | Chiang Mai University |