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 SO(2) fumigation

BACKGROUND: Longan fruit is a rich source of bioactive compounds; however, enzymatic browning of pericarp and microbial decay have limited its postharvest life. SO(2) has widely been used to overcome these limitations; however, due to safety and regulatory concerns, alternative means should be ident...

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Detalles Bibliográficos
Autores principales: Khan, Muhammad Rafiullah, Huang, Chongxing, Durrani, Yasser, Muhammad, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PeerJ Inc. 2021
Materias:
Agricultural Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8210808/
https://www.ncbi.nlm.nih.gov/pubmed/34178450
http://dx.doi.org/10.7717/peerj.11539

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8210808/
https://www.ncbi.nlm.nih.gov/pubmed/34178450
http://dx.doi.org/10.7717/peerj.11539

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