Chemistry of enzymatic browning in longan fruit as a function of pericarp pH and dehydration and its prevention by essential oil, an alternative approach to SO2 fumigation
Background Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life. SO2 has widely been used to overcome these limitations; however, due to safety and regulatory concerns, alternative means should be identifi...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
PeerJ Inc.
2021-06-01
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| シリーズ: | PeerJ |
| 主題: | |
| オンライン･アクセス: | https://peerj.com/articles/11539.pdf |
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