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: | Ding, Phebe, Yap, Shi Ling |
---|---|
Format: | Article |
Language: | English |
Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2014
|
Online Access: | http://psasir.upm.edu.my/id/eprint/36686/1/Browning%20assessment%20methods%20and%20polyphenol%20oxidase%20in%20UV.pdf |
Similar Items
-
UV-C irradiation enhanced total phenolic contents and antioxidant capacity of Musa AAA 'Berangan'
by: Phebe, Ding, et al.
Published: (2015) -
UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan
by: Ding, Phebe, et al.
Published: (2015) -
Controlling Musa AAA Berangan crown rot disease using UV-C irradiation
by: Sheikh Mohamed, Nuratika Tamimi, et al.
Published: (2018) -
UV-C irradiation affects quality, antioxidant compounds
and activity of Musa AAA Berangan
by: Phebe Ding,, et al.
Published: (2015) -
Degreening Characteristic of Musa AAA 'Berangan' and "William Cavendish' Bananas
by: Ding, Phebe
Published: (2004)