Effects of chitosan treatment on the storability and quality properties of longan fruit during storage-Reference-Cited by-同舟云学术

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Effects of chitosan treatment on the storability and quality properties of longan fruit during storage

Published:2020-02 Issue: Volume:306 Page:125627
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lin Yuzhao,Li Na,Lin Hetong^ORCID,Lin Mengshi^ORCID,Chen Yihui,Wang Hui,Ritenour Mark A.,Lin Yifen

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Distinguished Young Scientific Research Talents Plan in Universities of Fujian Province of China

Science Fund for Distinguished Young Scholars at Fujian Agriculture and Forestry University of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Chitosan delays ripening and ROS production in guava (Psidium guajava L.) fruit;Batista Silva;Food Chemistry,2018

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

3. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life;Chien;Food Chemistry,2007

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

5. Role of hydroxyl radical in modification of cell wall polysaccharides and aril breakdown during senescence of harvested longan fruit;Duan;Food Chemistry,2011

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4. Comparative transcriptome and metabolome reveal the role of acidic electrolyzed oxidizing water in improving postharvest disease resistance of longan fruit;Food Chemistry;2024-08

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