Advances in control technologies and mechanisms to treat peel browning in postharvest fruit
Author:
Funder
Hainan University
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Horticulture
Reference113 articles.
1. Ensuring sufficient intracellular ATP supplying and friendly extracellular ATP signaling attenuates stresses, delays senescence and maintains quality in horticultural crops during postharvest life;Aghdam;Trends Food Sci. Technol.,2018
2. Enhancement of postharvest chilling tolerance of anthurium cut flowers by γ-aminobutyric acid (GABA) treatments;Aghdam;Sci. Hortic.,2016
3. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruit;Ali;Food Chem.,2016
4. Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage;Ali;Sci. Hortic.,2019
5. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruit under controlled atmosphere conditions;Ali;Food Chem.,2021
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1. Physiological and transcriptomic analyses reveal mechanisms of exogenous strigolactones to regulate cold tolerance in litchi fruit;Postharvest Biology and Technology;2024-04
2. Research on the evolutionary of spectral features of the initial damaged parts of 'Red Delicious' apples;Postharvest Biology and Technology;2024-04
3. Quality maintenance mechanism of oxalic acid treatment in fresh-cut apple fruit during storage based on nontarget metabolomics analysis;Food Chemistry;2024-03
4. Ethanol vapor ameliorates chilling injury and maintains postharvest quality by increasing antioxidant capacity of hardy kiwifruit (Actinidia arguta);Scientia Horticulturae;2024-03
5. Dissecting postharvest chilling injuries in pome and stone fruit through integrated omics;Frontiers in Plant Science;2024-01-03
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