worked with papaya MP stored for 8 days at 5 C and found a slight decrease in pH during storage. The decrease in pH and the increase in acidity can be attributed to acid degradation that occurs in senescence.
worked with papaya MP stored for 8 days at 5 C and found a slight decrease in pH during storage. The decrease inpH and the increase in acidity can be attributed to acid degradation that occurs in senescence.