Relative humidity influences postharvest browning in rambutan (Nephelium lappaceum L.)

HortScience

Volumn 31, Issue 3, 1996, Pages 417-418

  Landrigan, M ^a   Morris, S C ^b   Gibb, K S ^c  

^a Northern Territory Dept of Primary Industry and Fisheries   (Australia)

^b Division of Horticulture   (Australia)

^c CHARLES DARWIN UNIVERSITY   (Australia)

Author keywords

mechanical damage; peroxidase; polyphenol oxidase; storage

Indexed keywords

NEPHELIUM LAPPACEUM;

EID: 0029742419     PISSN: 00185345     EISSN: None     Source Type: Journal    
DOI: 10.21273/hortsci.31.3.417     Document Type: Article

References (14)

1. Bostock, R.M., C.S. Thomas, J.M. Ogawa, R.E. Rice, and J.K. Uycmoto. 1987. Relationship of wound-induced peroxidase activity to epicarp lesion development in maturing pistachio fruit. Physiol & Biochem. 77:275-282.
2. Bucheli, C.S. and S.P. Robinson. 1994. Contribution of enzymic browning to colour in sugarcane juice. J. Agr. & Food Chem. 42:257-261.
3. Kahn, V. 1975. Polyphenol oxidase activity and browning of three avocado varieties. J. Sci. Food & Agr. 26:1319-1324.
4. Lagrimini, L M. 1991 Wound-induced deposition of polyphenols in transgenic plants over-expressing peroxidase. Plant Physiol. 96:577-583.
5. Lam, P F., S. Kosiyachinda, M.C.C. Lizada, D B. Mendoza, Jr., S Prabawati, and S.K. Lee. 1987 Postharvest physiology and storage of rambutan, p. 39-50. In: P.F. Lam and S. Kosiyachinda (eds.). Rambutan: Fruit development, postharvest physiology and marketing in ASEAN. ASEAN Food Handling Bureau. Malaysia.
6. Landrigan, M. 1995. Postharvest browning of rambutan (Nephelium lappaceum). PhD Diss., Univ. of Western Sydney, Hawkesbury, Richmond, N.S W.
7. Landrigan, M , V. Sarafis, S.C. Morris, and W B McGlasson. 1994. Structural aspects of rambutan (Nephelium lappacuem) fruits and their relation to postharvest browning. J. Hort. Sci. 69:571-579.
8. Lee, F.A. 1983. Browning reactions, p. 283-306. In: Basic food chemistry. AVI, Westport, Conn
9. Mayer, A.M. and E. Harel 1979. Polyphenol oxidases in plants. Phytochemistry 18:193-215.
10. Pantastico, E B., J.B Pantastico, and V.B. Cosico. 1975. Some forms and functions of the fruit and vegetable epidermis. Philippine J. Biol. 4:175-197.
11. Préstamo, G. and P Manzano 1993. Peroxidases of selected fruits and vegetables and the possible use of ascorbic acid as an antioxidant. HortScience 28:48-50.
12. Steel, R G.D and J.H. Torrie. 1980. Multiple comparisons, p. 172-191 In: Principles and piocedures of statistics. McGraw-Hill. New York.
13. Vàmos-Vigyazo, L. 1981. Polyphenol oxidase and peroxidase in fruits and vegetables. Critical Rev. Food Sci. & Nutr 15:49-127.
14. Whitehead, C.S. and G.H. De Swardt. 1982. Extraction and activity of polyphenoloxidase and peroxidase from senescing leaves of Protea nerufolia. South African J. Bot. 1:127-130