• Publications
  • Influence
Effects of chitosan coating on postharvest life and quality of longan fruit
Abstract The effects of chitosan coating in extending postharvest life of longan fruits and maintaining their quality were investigated. The fruits were treated with aqueous solutions of 0.5, 1.0 andExpand
Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables
Several carotenoids and their isomers present in different fruits and vegetables along with their concentrations play an important role in protecting cells from oxidation and cellular damages. Expand
Role of peroxidase in anthocyanin degradation in litchi fruit pericarp
Abstract Postharvest browning of litchi fruit pericarp is a major problem, resulting in accelerated shelf life and reduced commercial value of the fruit. The browning was generally thought to be aExpand
Extraction of Polyphenolics from Plant Material for Functional Foods—Engineering and Technology
Polyphenolic substances or polyphenols include many classes of compounds ranging from phenolic acids, colored anthocyanins, simple flavonoids, and complex flavonoids. Polyphenolics contribute to theExpand
Postharvest biology and handling of longan fruit (Dimocarpus longan Lour.)
Sulfur dioxide fumigation has been the most effective postharvest treatment for control of pericarp browning in longan fruit, and is used extensively in commercial situations at present, however, there is increasing consumer and regulatory resistance to the use of this chemical. Expand
Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts
Bacteriocinogenic LAB present in cheeses and yogurts may have potential to be used as biopreservatives in foods and organic acids produced by LAB and not the BLS had strong antimicrobial effects on all microorganisms tested with the exception of E. coli. Expand
Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning
Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase (PPO) and phenols, using a purified PPO, anthocyanin extract and phenolic extract. Lychee PPOExpand
1-Methylcyclopropene treatment affects strawberry fruit decay
Strawberry cv. Everest fruit were treated with 1-methylcyclopropene (I-MCP) at various concentrations from 0 to 1000 nl/l for 2 h at 20 degreesC. They were then kept individually in closed but ventedExpand
Purification and some properties of polyphenol oxidase of longan fruit
Abstract Polyphenol oxidase (PPO) was isolated from longan ( Dimocarpus longan Lour.) fruit peel, with a 46-fold purification of PPO by ammonium sulfate, Sephadex G-200 and Phenyl Sepharose beingExpand
Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds
Abstract Antioxidant and antitryrosinase compounds from Litchi sinensis Sonn. seeds were extracted with five different types of polar solvents. The five extracts, namely ethanol extract (EE), 50%Expand