Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

Author:

Ali Sajid,Khan Ahmad SattarORCID,Malik Aman Ullah,Shahid Muhammad

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Estimation of total phenolic contents and other oxidation substrates in plant tissue using Folin–Ciocalteu reagent;Ainsworth;Nature Protocols,2007

2. Effect of calcium chloride treatments on quality characteristics of loquat fruit during storage;Akhtar;Pakistan Journal of Botany,2010

3. Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi;Barman;Scientia Horticulturae,2014

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilising the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT-Food Science and Technology,1995

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