Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit
Ultraviolet (UV) light especially UV-C has been used to sterilize fruits and vegetables. However, overdose of UV-C irradiation could cause brownish-red colouration to products such as banana fruit. Therefore, the objectives of this study were to: (1) examine the effect of UV-C irradiatio...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36686/1/Browning%20assessment%20methods%20and%20polyphenol%20oxidase%20in%20UV.pdf |