Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP), energy charge levels and acti...
| Published in: | Food Technology and Biotechnology |
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| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/162938 |