Studies on the Maintenance of Color and Quality of Litchi Fruits under Cold Storage Conditions-Reference-Cited by-同舟云学术

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Studies on the Maintenance of Color and Quality of Litchi Fruits under Cold Storage Conditions

Published:2013-11-22 Issue:1 Volume:14 Page:49-57
ISSN:1553-8362
Container-title:International Journal of Fruit Science
language:en
Short-container-title:International Journal of Fruit Science

Author:

Mahajan B. V. C.,Singh Navprem,Sandhu K. S.

Publisher

Informa UK Limited

Subject

Horticulture,Plant Science,Agronomy and Crop Science,Ecology

Link

http://www.tandfonline.com/doi/pdf/10.1080/15538362.2013.801755

Reference20 articles.

1. Association of Official Analytical Chemists (AOAC). 1990. “Official and tentative methods of analytical chemists”. In , 14th, Washington, DC: AOAC.

2. Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

3. Activity of Phenylalanine Ammonia-Lyase (PAL) and Concentrations of Anthocyanins and Phenolics in Developing Strawberry Fruit

4. THE PHYSIOLOGICAL BASIS OF LITCHI FRUIT PERICARP COLOR RETENTION.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage;Journal of Food Processing and Preservation;2022-04-11

2. Sodium Nitroprusside Functions in Browning Control and Quality Maintaining of Postharvest Rambutan Fruit;Frontiers in Plant Science;2022-01-11

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