Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. 'Brazil') fruit during storage

Scientia Horticulturae

Volumn 160, Issue , 2013, Pages 208-212

  Huang, Hua ^a,b   Zhu, Qinqin ^a,b   Zhang, Zhengke ^c   Yang, Bao ^a   Duan, Xuewu ^a   Jiang, Yueming ^a  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c INSTITUTE OF TROPICAL BIOSCIENCE AND BIOTECHNOLOGY   (China)

Author keywords

Anti browning; Banana; Oxalic acid; Storage

Indexed keywords

CHLOROPHYLL; COLOR; COMPARATIVE STUDY; ENZYME ACTIVITY; FOOD STORAGE; FRUIT; OXALIC ACID;

BRAZIL;

EID: 84880279901     PISSN: 03044238     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.scienta.2013.05.041     Document Type: Article

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