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

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...

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Bibliographic Details
Main Authors: Apai W., Sardsud V., Boonprasom P., Sardsud U.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-77952187794&partnerID=40&md5=177c9bffb36db9b9e739fecc763e5da6
http://cmuir.cmu.ac.th/handle/6653943832/596
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Institution: Chiang Mai University
Language: English