Effects of gaseous chlorine dioxide fumigation on oxidative damage and antioxidant defense system involved in pericarp browning during storage of Longan fruit cv. Daw
Oxidative damage caused by an imbalance between the production of free radicals and the capacity of the antioxidant defense mechanism, is a cause of browning problem in many postharvested fruits that reduce in shelf life. Chlorine dioxide (ClO2) is a new chemical used to reduce pericarp browning of...
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| Format: | Theses and Dissertations |
| Language: | English |
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เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
2020
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| Online Access: | http://cmuir.cmu.ac.th/jspui/handle/6653943832/69410 |
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| Institution: | Chiang Mai University |
| Language: | English |