Effect of monooxygenase purified from Mycobacterium JS60 combined with sodium alginate on the preservation of banana

• Published in: Postharvest biology and technology Vol. 161; p. 111079
• Main Authors: Zhou, Haiwu, Yuan, Biao, Chen, Wei, Qiao, Haishi, Yan, Ming, Cao, Chongjiang
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.03.2020; Elsevier BV
• Subjects: Alginic acid; Banana; Cosmetics industry; Ethylene; Invertebrates; Low level; Monooxygenase; Mycobacterium; Mycobacterium JS60; Phenols; Preservation; Shelf life; Sodium; Sodium alginate; Viscosity; Mycobacterium JS60; Sodium alginate; Monooxygenase; Ethylene; Banana

•First combined with monooxygenase and sodium alginate for banana preservation.•The catalytic activity of purified monooxygenase was more than previous studies.•The shelf life of banana treated by monooxygenase could be extended for about 30 %. The effect of monooxygenase combined with sodium algina...