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CHANGES IN SOME ENZYME ACTIVITIES AND BROWNING RATE OF APRICOTS DURING STORAGE.

Author(s) : VAMOS-VIGYAZO L.

Type of article: Article

Summary

DIFFERENCES WERE OBSERVED BETWEEN THE TWO CULTIVARS, BUT AS A GENERAL RULE, THE BROWNING RATE DECREASES BETWEEN THE PICKING DAY AND THE 10TH STORAGE DAY, 278 K (5 DEG C), 85% RH, AND PEROXIDASE ACTIVITY INCREASES. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-203265.

Details

  • Original title: CHANGES IN SOME ENZYME ACTIVITIES AND BROWNING RATE OF APRICOTS DURING STORAGE.
  • Record ID : 1986-1062
  • Languages: English
  • Source: Qual. Plant., Plant Foods hum. Nutr. - vol. 35 - n. 2
  • Publication date: 1985

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