INFLUENCE OF COATING FORMULATIONS AND PACKAGINGPERFORATION ON ENZYMATIC BROWNING OF LITCHI (LITCHI CHINENSISSONN.)S.M. JOGDAND, A.E. KATE, D.S. MISHRA AND N.C. SHAHIAbstract The approaches to inhibit the browning reactions is excluding oxygen, adding antioxidants as antibrowning agent or inhibiting the activity of the responsible enzymes. In the present investigation, threeingredients,i.eï¡-Tocopherol, chitosan, and salicylic acid with their varied concentration and perforationpercentage of packaging material were taken as independent variables to maintain the polyphenol oxidaseactivity 5.23 U/μg Protein and peroxidase activity 7.45 U/μg protein at lower levels during ambient storageconditions |