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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...

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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

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