Forced air cooling delays pericarp browning and maintains post-harvest quality of litchi fruit during cold storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Physiology
Link
https://link.springer.com/content/pdf/10.1007/s11738-022-03405-7.pdf
Reference26 articles.
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2. Ali S, As K, Malik AU, Anjum MA, Nawaj A, Shah HMS (2019) Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage. Sci Hortic 254:14–20
3. Bhushan B, Pal A, Narval R, Meena VS, Sharma PC, Singh J (2015) Combanotorial approaches for controlling pericarp browning in litchi (Litchi chinensis Sonn) fruit. J Food Sci Technol 52:5418–5426
4. Carnelossi M, Sena E, Berry A, Sargent S (2019) Effect of forced-air cooling, hydrocooling, or their combination on fruit quality of two southern highbush blueberry cultivars. HortScience 54:136–142
5. Deng M, Deng Y, Dong L, Ma Y, Liu L, Huang F, Wei Z, Zhang Y, Zhang M, Zhang R (2018) Effect of storage conditions on phenolic profiles and antioxidant activity of litchi pericarp. Molecules 23:2276
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