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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2. The roles of nitric oxide in improving postharvest fruits quality: Crosstalk with phytohormones;Food Chemistry;2024-10
3. Preserving functional properties and inhibiting postharvest peel browning in guava during cold storage via 24-epibrassinolide application;Postharvest Biology and Technology;2024-10
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