Effects of bagging and storage temperature on anthocyanin content and phenylalanine ammonialyase (PAL) activity in mangosteen (Garcinia mangostana L.) fruit pericarp during maturation
The purpose of this research is to investigate the effect of bagging and storage temperature on anthocyanin content and phenylalanine ammonia-lyase (PAL) activity of mangosteen fruit pericarp. Six maturity stages (stage 1 to stage 6, defined by the extension of red or purple colouration on the peric...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2005-07-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/27-4-pdf/04-mangosteen.pdf |