Effect of halide salts on development of surface browning on fresh-cut ‘Granny Smith’ (Malus×domesticaBorkh) apple slices during storage at low temperature

Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning

(2013) Roksana Huque et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Substrate Inhibition Competes with Halide Inhibition in Polyphenol Oxidase

(2012) Giselle Grace Fernando Lim et al.   PROTEIN JOURNAL

Relationship between visual appearance and browning as evaluated by image analysis and chemical traits in fresh-cut nectarines

(2011) Bernardo Pace et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

(2010) Maria D. C. Antunes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review

(2010) Gemma Oms-Oliu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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