Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage-Reference-Cited by-同舟云学术

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Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Published:2019-08 Issue: Volume:254 Page:14-20
ISSN:0304-4238
Container-title:Scientia Horticulturae
language:en
Short-container-title:Scientia Horticulturae

Author:

Ali Sajid^ORCID,Sattar Khan Ahmad^ORCID,Ullah Malik Aman^ORCID,Anjum Muhammad Akbar,Nawaz Aamir,Shoaib Shah Hafiz Muhammad

Funder

HEC Pakistan

Publisher

Elsevier BV

Subject

Horticulture

Reference43 articles.

1. Estimation of total phenolic contents and other oxidation substrates in plant tissue using Folin-Ciocalteu reagent;Ainsworth;Nat. Protoc.,2007

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

3. Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruits;Ali;Postharvest Biol. Technol.,2016

4. Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruits;Ali;Postharvest Biol. Technol.,2018

5. Effect of temperature management and packaging on retention of litchi colour and quality;Archibald;Acta Hort.,2008

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