Biblioteca Digital

180 resultados para Fruit -- Conservation

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

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Responses of banana fruit to treatment with 1-methylcyclopropene

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Low temperature and controlled atmosphere storage of longan (Dimocarpus longan Lour.) fruit

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Purification and partial properties of polyphenol oxidase of litchi fruit

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

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Mechanism of the increase of polyphenol oxidase activity in pineapple fruit induced by GA(3)

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Effect of postharvest treatment with 6-BA on quality of litchi fruit

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The use of microbial metabolites against post-harvest diseases of longan fruit

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Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarp

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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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Studies on antibrowning of coconut (Cocos nucifera L) fruit

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Effect of spermidine on regulation of senescence of litchi fruit and its relation to ethylene

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

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