Substrate Reactivity of Polyphenol Oxidase and Browning Inhibition of Fresh-cut ‘Nam Dok Mai Si-Thong’ Mangoes by Protein-based Sericin Coating-Reference-Cited by-同舟云学术

Substrate Reactivity of Polyphenol Oxidase and Browning Inhibition of Fresh-cut ‘Nam Dok Mai Si-Thong’ Mangoes by Protein-based Sericin Coating

Published:2020 Issue:5 Volume:89 Page:537-544
ISSN:2189-0102
Container-title:The Horticulture Journal
language:en
Short-container-title:Hortic J

Author:

Chimvaree Chalida¹²,Cumsingnok Thanakorn¹²,Wongs-Aree Chalermchai¹²,Supapvanich Suriyan²³,Charoenrat Theppanya⁴,Tepsorn Racha⁵,Boonyaritthongchai Panida¹²

Affiliation:

1. Postharvest Technology Program, School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi

2. Postharvest Technology Innovation Center, Ministry of Higher Education, Science, Research and Innovation

3. Department of Agriculture Education, Faculty of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang

4. Department of Biotechnology, Faculty of Science and Technology, Thammasat University

5. Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University

Publisher

Japanese Society for Horticultural Science

Subject

Horticulture,Plant Science

Link

https://www.jstage.jst.go.jp/article/hortj/89/5/89_UTD-154/_pdf

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5. Cheema, S. and M. Sommerhalter. 2015. Characterization of polyphenol oxidase activity in Ataulfo mango. Food Chem. 171: 382–387.

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