Do enzymatic or non-enzymatic pathways drive the postharvest darkening phenomenon in carioca bean tegument?

Four genotypes of carioca bean were accelerate aged (40 °C/75% relative humidity) and evaluated to determine if differences in postharvest darkening trait was an enzymatic or non-enzymatic process. Chromaticity a* was the colour parameter with major alterations, and increase in chromaticity b* often...

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