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Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit

Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP), energy charge levels and acti...

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Hlavní autoři: Xingguo Su, Yueming Jiang, Xuewu Duan, Hai Liu, Yuebiao Li, Wenbin Lin, Yonghua Zheng
Médium: Artigo
Jazyk:Inglês
Vydáno: University of Zagreb Faculty of Food Technology and Biotechnology 2005-01-01
Edice:Food Technology and Biotechnology
Témata:
browning
longan (Dimocarpus longan Lour.)
peroxidase
polyphenol oxidase
pure oxygen
respiration
On-line přístup:http://hrcak.srce.hr/file/162938
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