BROWNING OF LITCHI FRUIT PERICARP: ROLE OF POLYPHENOL OXIDASE, PEROXIDASE, PHENYLALANINE AMMONIA LYASE AND EFFECT OF GAMMA RADIATION*

Quality profile of litchi (Litchi chinensis) cultivars from India and effect of radiation processing

(2010) Sachin N. Hajare et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

(2009) Maria Emilia Latorre et al.   JOURNAL OF FOOD ENGINEERING

Variations in contents of browning substrates and activities of some related enzymes during litchi fruit development

(2009) Jian Sun et al.   SCIENTIA HORTICULTURAE

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

(2008) Alok Saxena et al.   JOURNAL OF FOOD ENGINEERING

Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo

(2008) P. Yingsanga et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Gamma irradiation effect on the enzymatic activities of horseradish and apple peroxidases

(2008) M. Constantinovici et al.   RADIATION PHYSICS AND CHEMISTRY