Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit

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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...

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Bibliographic Details
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/ http://psasir.upm.edu.my/id/eprint/36686/1/Browning%20assessment%20methods%20and%20polyphenol%20oxidase%20in%20UV.pdf

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