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

• المؤلفون الرئيسيون: Apai W., Sardsud V., Boonprasom P., Sardsud U.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-77952187794&partnerID=40&md5=177c9bffb36db9b9e739fecc763e5da6; http://cmuir.cmu.ac.th/handle/6653943832/5784

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...