Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp Efeito do pH e da temperatura nas atividades da peroxidase e polifenoloxidase do pericarpo de lichia
After harvesting litchi, the red color of the fruit pericarp is rapidly lost resulting in discoloration and browning during storage and marketing. The loss of the red color is caused by the degradation or loss of stability of anthocyanins. The action of peroxidase and polyphenoloxidase is usually re...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade de São Paulo
2010-04-01
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| Series: | Scientia Agricola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200013 |