Advances in understanding of enzymatic browning in harvested litchi fruit
- 18 March 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 88 (3) , 443-446
- https://doi.org/10.1016/j.foodchem.2004.02.004
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf lifeThe Journal of Horticultural Science and Biotechnology, 2003
- Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browningJournal of the Science of Food and Agriculture, 2000
- Postharvest Browning of Litchi Fruit by Water Loss and its Prevention by Controlled Atmosphere Storage at High Relative HumidityLwt - Food Science and Technology, 1999
- Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acidJournal of the Science of Food and Agriculture, 1999
- Biochemical and physiological changes involved in browning of litchi fruit caused by water lossThe Journal of Horticultural Science and Biotechnology, 1999
- Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acidFood Chemistry, 1998
- Partial purification and some properties of polyphenol oxidase extracted from litchi fruit pericarpPostharvest Biology and Technology, 1997
- A study on polyamine change and browning of fruit during cold storage of litchi (Litchi chinensis Sonn.)Postharvest Biology and Technology, 1995
- Enzymatic and Color Changes During Post‐harvest Storage of Lychee FruitJournal of Food Science, 1990
- SOME BIOCHEMICAL PROPERTIES OF POLYPHENOLOXIDASE FROM TWO AVOCADO VARIETIES DIFFERING IN THEIR BROWNING RATESJournal of Food Science, 1977