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...

Description complète

Détails bibliographiques

Auteurs principaux:	Xingguo Su, Yueming Jiang, Xuewu Duan, Hai Liu, Yuebiao Li, Wenbin Lin, Yonghua Zheng
Format:	Artigo
Langue:	Inglês
Publié:	University of Zagreb Faculty of Food Technology and Biotechnology 2005-01-01
Collection:	Food Technology and Biotechnology
Sujets:	browning longan (Dimocarpus longan Lour.) peroxidase polyphenol oxidase pure oxygen respiration
Accès en ligne:	http://hrcak.srce.hr/file/162938
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!