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

• المؤلفون الرئيسيون: Khunpon B., Uthaibutra J., Faiyue B., Saengnil K.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-80053092283&partnerID=40&md5=d4b9fb5108b2fcf3a295dea8a0a6d3f4; http://cmuir.cmu.ac.th/handle/6653943832/6465

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...