Biblioteca Digital

523 resultados para browning

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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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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