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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
PeerJ Inc.
2021
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| Materias: | |
| 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 |