Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit-Reference-Cited by-同舟云学术

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Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit

Published:2018-06 Issue: Volume:252 Page:134-141
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Xuanjing,Lin Hetong,Shi John,Neethirajan Suresh,Lin Yifen,Chen Yihui,Wang Hui,Lin Yixiong

Funder

National Key Technology R & D Program of China

Finance Department of Fujian Province in China

Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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

2. The combination of curing with either chitosan or Bacillus subtilis CPA-8 to control brown rot infections caused by Monilinia fructicola;Casals;Postharvest Biology and Technology,2012

3. Effects of adenosine triphosphate (ATP) treatment on postharvest physiology, quality and storage behavior of longan fruit;Chen;Food and Bioprocess Technology,2015

4. The chitosan affects severely the carbon metabolism in mango (Mangifera indica L. cv. Palmer) fruit during storage;Cosme Silva;Food Chemistry,2017

5. Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning;Duan;Food Chemistry,2007

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2. Low voltage electrostatic field combined with ice-temperature to improve the quality of litchi during storage;Food Research International;2024-09

3. A crosslinked and percolation network alginate coating for litchi prevention;International Journal of Biological Macromolecules;2024-08

4. Mechanisms of Litchi Response to Postharvest Energy Deficiency via Energy and Sugar Metabolisms;Foods;2024-07-20

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