Biblioteca Digital

34 resultados para browning

Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage

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Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut

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Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit

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Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism

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Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning

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Short-term anoxia treatment maintains tissue energy levels and membrane integrity and inhibits browning of harvested litchi fruit

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Effects of red phosphorus fumigation on browning and quality of post-harvest litchi (Litchi chinensis Sonn.) fruit

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Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention

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Browning inhibition and quality maintenance of fresh-cut Chinese water chestnut by anoxia treatment

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Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut

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Effects of anti-ethylene treatments on browning and energy metabolism of harvested litchi fruit

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Use of GA(3) to inhibit flesh browning development of plum fruit during storage at low temperature

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Effects of pure oxygen on the rate of skin browning and energy status in longan fruit

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Advances in understanding of enzymatic browning in harvested litchi fruit

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Anoxia treatment for delaying skin browning, inhibiting disease development and maintaining the quality of Litchi fruit

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