Lightness

(A), redness (B) and yellowness (C) of the pericarp of longkong fruit that coated with or without PPR coating and stored under ambient conditions (n = 3). Note: C represents the control group (uncoated); PPR 1%, PPR 2%, PPR 3%, and PP...

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Bibliographic Details
Main Author:	Narin Charoenphun (21354738) (author)
Other Authors:	Somwang Lekjing (21354741) (author), Karthikeyan Venkatachalam (21354744) (author)
Published:	2025
Subjects:	Biochemistry Cell Biology Genetics Biotechnology Evolutionary Biology Ecology Developmental Biology Infectious Diseases Plant Biology Virology Chemical Sciences not elsewhere classified reducing food waste prunus persica </ preserving fruit quality longkong pericarp using highly perishable due maintaining fruit color degrading enzymes lipoxygenase harvest shelf life rapid pericarp browning particularly benefiting small xlink "> ppr xlink "> related enzymes color retention harvest solution harvest browning yellowness values study evaluated storage period significantly enhanced scale farmers polyphenol oxidase moisture loss maintained lightness flavonoid levels findings indicate enzymatic activities decay rate day 8 day 14 control samples biochemical properties assessments conducted antioxidant activities ambient storage ambient conditions alongside reductions 99 %) 7 days 14 days
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Lightness

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