Lysozyme inhibits postharvest physiological deterioration of cassava.
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DOI: 10.1111/jipb.13219
Abstract: After harvest, cassava (Manihot esculenta Crantz) storage roots undergo rapid postharvest physiological deterioration, producing blue-brown discoloration in the vasculature due to the production of polyphenolics (mainly quinones and coumarins) by enzymes such as polyphenol oxidase… read more here.
Keywords: postharvest physiological; physiological deterioration; lysozyme inhibits; cassava ... See more keywords