Control of skin colour and polyphenol oxidase activity in santol fruit by dipping in organic acid solution

Pakistan Journal of Biological Sciences

Volumn 12, Issue 11, 2009, Pages 852-858

  Benjawan, Chutichudet ^a   Chutichudet, P ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

Enzymatic browning; Organic acid; Polyphenol oxidase activity; Santol fruit; Skin colour

Indexed keywords

ASCORBIC ACID; BENZOQUINONE; BENZOQUINONE DERIVATIVE; CATECHOL OXIDASE; PHENOL DERIVATIVE;

ARTICLE; CROP; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; FRUIT; MELIACEAE; METABOLISM; METHODOLOGY; PH; PHYSIOLOGY; THAILAND;

ASCORBIC ACID; BENZOQUINONES; CATECHOL OXIDASE; CROPS, AGRICULTURAL; FOOD HANDLING; FOOD PRESERVATION; FRUIT; HYDROGEN-ION CONCENTRATION; MELIACEAE; PHENOLS; THAILAND;

TROPAEOLUM TUBEROSUM;

EID: 68149119079     PISSN: 10288880     EISSN: 18125735     Source Type: Journal    
DOI: 10.3923/pjbs.2009.852.858     Document Type: Article

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