Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1712-8.pdf
Reference69 articles.
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3. Caro Y, Joas J (2005) Postharvest control of litchi pericarp browning (cv. Kwai Mi) by combined treatments of chitosan and organic acids II. Effect of the initial water content of pericarp. Postharvest Biology and Technology 38:137–144
4. Chen W, Wu Z, Ji Z, Su M (2001) Postharvest research and handling of litchi in China - A review. Acta Horticulturae Proceedings of the First International Symposium on Litchi and Longan, Guangzhou, China, 16–19 June 2000, 558: 321–329
5. Choi YJ, Tomas-Barberan FA, Saltveit ME (2005) Wound-induced phenolic accumulation and browning in lettuce (Lactuca sativa L.) leaf tissue is reduced by exposure to n-alcohols. Postharvest Biol Technol 37:47–55
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