Control of enzymatic browning of harvested 'Hong Huay' litchi fruit with hot water and oxalic acid dips
Pericarp browning considerably reduces the shelf life and value of litchi fruits. This research was aimed to evaluate three browning inhibitors for control of litchi browning. Litchi cv. Hong Huay fruits were dipped in hot water (98°C) for 30 s prior to soaking in solutions of oxalic, citric and asc...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33846367346&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/61962 |
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| 機構: | Chiang Mai University |