Effect of ascorbic acid and citric acid on browning of Longkong (Aglaia dookoo Griff.)
2002
Intira Lichanporn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Div. of Postharvest Technology) | Chairat Techavuthiporn(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Div. of Postharvest Technology) | Sirichai Kanlayanarat(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Div. of Postharvest Technology)
Effects of ascorbic acid and citric acid on browning of Longkong (Aglaia dookkoo Griff.) were studied. The experiment was to study the effects of 0.5 and 1.0 percent ascorbic acid and 2.0, 4.0 and 6.0 percent citric acid at 20 deg C, 90-95 percent RH. The results showed that longkong dipped in all concentrations of ascorbic acid and citric acid had tissue damage because of high concentration. The skin of longkong showed browning with weight loss and increasing in respiration rate and ethylene production. The fruits were also deteriorated more rapidly than those treated with water.
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