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2009•Postharvest Biology and TechnologyRequires access

Postharvest physiology and browning of longkong (Aglaia dookkoo Griff.) fruit under ambient conditions

I. Lichanporn, V. Srilaong, C. Wongs‐Aree, S. Kanlayanarat

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Key concepts: Browning, Postharvest, Polyphenol oxidase, Titratable acid, Chemistry, Ethylene, Catechol oxidase, Ascorbic acid

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Postharvest physiology and browning of longkong (Aglaia dookkoo Griff.) fruit under ambient conditions — Research Paper | ScholarLens