Changes of phenolic content and activities of phenylalanine ammonia lyase and polyphenol oxidase in relation to discoloration of mango fruit during low temperature storage

Acta Horticulturae

Volumn 687, Issue , 2005, Pages 343-346

  Ketsa, Saichol ^a   Chidtragool, Sugunya ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

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Indexed keywords

EID: 64549162034     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.687.42     Document Type: Conference Paper

References (7)

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2. de Oliveira Lima, L.C., Chitarra, A.B., Chitarra, M.I.F. and Silva, E.B. 1999. Enzymatic activity changes in spongy tissue : a physiological ripening disorder of Tommy Atlkins mango. Acta Hort 485: 255-258.
3. Escarpa, A. and Gonzales, M.C. 2001. Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods. Anal. Climica Acta 427 : 119-127.
4. Martinez, M.V. and Whitaker, J.R. 1995. The biochemistry and control of enzymatic browning. Trends in Food Sci. Technol. 6: 195-200.
5. Mayer, A.M. and Harel, E. 1979. Polyphenol oxidases in plants. Phytochem. 18 : 193-215.
6. Phakawatmongkol, W., Ketsa, S. and van Doorn, W.G. 2004. Variation in fruit chilling injury among mango cultivars. Postharvest Biol. Technol. 32: 115-118.
7. Thompson, A.K. 1998. Controlled Atmosphere Storage of Fruits and Vegetables. CAB International, New York.