Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit

• Main Authors: Apai W., Sardsud V., Boonprasom P., Sardsud U.
• 格式: Article
• 語言: English
• 出版: 2014
• 在線閱讀: http://www.scopus.com/inward/record.url?eid=2-s2.0-77952187794&partnerID=40&md5=177c9bffb36db9b9e739fecc763e5da6; http://cmuir.cmu.ac.th/handle/6653943832/5784
• 機構: Chiang Mai University

This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit. The experiment was conducted by dipping longan fruit in 1.2% (w/v) chitosan coating solution containing 1.0% CA (pH 3.3) for 2 min, in 1.0% CA...