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The control of enzymatic browning in Balady guava fruits


Alexandria Journal of Agricultural Research 39(1): 315-329
The control of enzymatic browning in Balady guava fruits
After harvest, mature, light-yellow guava Balady fruits were dipped for 30 min in water (controls), 3% CaCl2, 0.2% B (as borax), 0.02% EDTA, 100 p.p.m. GA3 (as Berlex) or 100 p.p.m. 2,4-D. The fruits were then dried and stored at room temperature for 12 days. The experiment was repeated for 2 successive seasons. Room temperature conditions consisted of 17.6 degrees C and 78% RH in 1991 and 16.3 degrees and 64% RH in 1992.


Accession: 002980899



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