Pre-storage oxalic acid treatment inhibits postharvest browning symptoms and maintains quality of abiu (Pouteria caimito) fruit-Reference-Cited by-同舟云学术

Pre-storage oxalic acid treatment inhibits postharvest browning symptoms and maintains quality of abiu (Pouteria caimito) fruit

Published:2023-03 Issue: Volume:311 Page:111795
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Arif Abdullah Bin^ORCID,Susanto Slamet,Widayanti Siti Mariana,Matra Deden Derajat

Publisher

Elsevier BV

Subject

Horticulture

Reference61 articles.

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4. Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices;Ali;Food Chem.,2020

5. Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices;Ali;J. Food Biochem.,2020

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