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

• المؤلفون الرئيسيون: Busarakorn Mahayothee, Patchimaporn Udomkun, Marcus Nagle, Methinee Haewsungcharoen, Serm Janjai, Joachim Mueller
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Chemistry; Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=67649128477&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/59277

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...