39 resultados para Browning Ferris (BFI)

Effects of a pure oxygen atmosphere on enzymatic browning of harvested litchi fruit

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Role of pure oxygen treatment in browning of litchi fruit after harvest

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Browning control, shelf life extension and quality maintenance of frozen litchi fruit by hydrochloric acid

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Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf life 

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Role of anthocyanin degradation in litchi pericarp browning

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Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

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Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity

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Biochemical and physiological changes involved in browning of litchi fruit caused by water loss

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Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid

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A reassessment of heat treatment as means of reducing the occurrence of browning of litchi fruit

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Control of browning of litchi fruit by sodium bisulfite and hydrochloric acid

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A study on polyamine change and browning of fruit during cold-storage of litchi (Litchi-Chinensis Sonn)

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Control of Rotting and Browning of Litchi Fruit after Harvest at Ambient Temperatures in China

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Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature. 

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Effect of oxalic acid on control of postharvest browning of litchi fruit. 

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