Chitosan coating formulated with citric acid and pomelo extract retards pericarp browning and fungal decay to extend shelf life of cold-stored lychee

Author:

Yang Chieh,Lee Fang-Wei,Cheng Yu-Jung,Chu Yu-Ying,Chen Chi-Nan,Kuan Yen-ChouORCID

Funder

Ministry of Science and Technology

National Science and Technology Council

Council of Agriculture

Publisher

Elsevier BV

Subject

Horticulture

Reference40 articles.

1. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits;Ali;Food Chem.,2016

2. Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions;Ali;Food Chem.,2021

3. Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit;Ali;Postharvest Biol. Technol.,2019

4. d-limonene—A multifunctional compound with potent therapeutic effects;Anandakumar;J. Food Biochem.,2021

5. The antioxidant and antigenotoxic properties of citrus phenolics limonene and naringin;Bacanlı;Food Chem. Toxicol.,2015

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