Relatively low concentration of cardamon oil vapour for controlling enzymatic browning and maintaining the quality of rambutans

Chaidech, P; Matan, N

Matan, N (通讯作者)，Walailak Univ, Sch Agr Technol & Food Ind, Food Ind, Nakhon Si Thammarat 80160, Thailand.;Matan, N (通讯作者)，Walailak Univ, Ctr Excellence Innovat Essential Oil & Bioact Cpds, Nakhon Si Thammarat 80160, Thailand.

LWT-FOOD SCIENCE AND TECHNOLOGY, 2023; 182 ():

Abstract

Polyphenol oxidase (PPO), peroxidase (POD) activities, brown spot diseases, and the browning incidence of rambutans play an important role after harve......

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