Prevention of enzymatic browning of postharvest longan fruit by N-acetyl-L-cysteine and 4-hexylresorcinol
The effects of N-acetyl-L-cysteine and 4-hexylresorcinol on browning inhibition of postharvest longan fruits cv. Daw were studied. The fruits were dipped for 5 min 5, 25, and 45 mM N-acetyl-L-cysteine and 0.01, 0.03 and 0.05% 4- hexylresorcinol, stored at 15+2C and 85 %RH for 6 days. The results sho...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2008-01-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/ejournal/journal/30-1/0125-3395-30-1-31-35.pdf |