Application of α-aminoisobutyric acid and β-aminoisobutyric acid inhibits pericarp browning of harvested longan fruit

BACKGROUND: Pericarp browning is a critical problem resulting in reduced commercial value and shelf life of longan fruit. RESULTS: Two non-protein amino acids, α-aminoisobutyric acid (AIB) and β-aminoisobutyric acid (BAIB) at 100 and 1 mM were applied to longan fruit prior to storage for up to 8 day...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Hui, Zhi, Wei, Qu, Hongxia, Lin, Hetong, Jiang, Yueming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4595526/
https://www.ncbi.nlm.nih.gov/pubmed/26457116
http://dx.doi.org/10.1186/s13065-015-0124-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4595526/
https://www.ncbi.nlm.nih.gov/pubmed/26457116
http://dx.doi.org/10.1186/s13065-015-0124-1

Ejemplares similares