Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature

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Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatment and storage temperature

The effect of double-dip hot water treatment (42 °C for 30 min and 49 °C for 20 min) with two different storage temperatures (6 and 12 °C, 85–90% RH) and storage durations (0–3 weeks) on peel and pulp chilling injury incidence and antioxidant enzyme (catalase, ascorbate peroxidase, superoxide dismut...

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Bibliographic Details
Main Authors:	Shadmani, Nasim, Ahmad, Siti Hajar, Saari, Nazamid, Ding, Phebe, Tajidin, Nor Elliza
Format:	Article
Language:	English
Published:	Elsevier BV 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/44055/ http://psasir.upm.edu.my/id/eprint/44055/1/Chilling%20injury%20incidence%20and%20antioxidant%20enzyme%20activities%20of%20Carica%20papaya%20l.%20%27frangi%27%20as%20influenced%20by%20postharvest%20hot%20water%20treatment%20and%20storage%20temperature.pdf

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