Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite

Reduction of enzymatic browning of harvested 'Daw' longan exocarp by sodium chlorite

Post-harvest exocarp browning is a major problem resulting in reduced shelf-life of longan fruits. The objective of this study was to evaluate the possibility of using sodium chlorite (SC) as an anti-browning agent for controlling enzymatic browning of harvested longan fruits during storage at ambie...

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Main Authors:	Khunpon B., Uthaibutra J., Faiyue B., Saengnil K.
格式:	Article
語言:	English
出版:	2014
在線閱讀:	http://www.scopus.com/inward/record.url?eid=2-s2.0-80053092283&partnerID=40&md5=d4b9fb5108b2fcf3a295dea8a0a6d3f4 http://cmuir.cmu.ac.th/handle/6653943832/6465
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