- Mrs Sing Ching Tongdee1 , Chitra Sarpetch, D J Roe, Anawat Suwanagul and Sodsri Neamprem
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Thailand Institute of Scientific and Technological Research
196 Phaholyothin Road, Chatuchak, Bangkok, Thailand 10900
Short Technical Notes
- 1998
Brown marking on the thin membranous layer a few cells thick, on the surface of the aril is the main problem encountered with the heat-acid treatment. The degree and intensity of browning vary greatly with treatments. Cultivar differences also play a great role. Another serious problem is pinking and subsequent browning of the fruit aril, which is likely due to stain from the dissolved anthocyanins in the rind under the strong acidic conditions used in the treatment. The present study was an attempt to clarify and identify factors associated with these problems.