Effect of oxalic acid on control of postharvest browning of litchi fruit

Author:

Zheng Xiaolin,Tian Shiping

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Synthesis of oxalic acid by enzymes from lettuce leaves;Davies;Plant Physiology,1983

2. Partial characterization of soluble peroxidase in pericap of litchi fruit;Gong;Progress in Biochemistry and Biophysics,2002

3. Regulation of colour break during Litchi chinensis Sonn. ripening;Jaiswal;Indian Journal of Experimental Biology,1987

4. Role of anthocyanins polyphenol oxidase and phenols in lychee pericarp browning;Jiang;Journal of the Science of Food and Agriculture,2000

5. Biochemical and physiological changes involved in browning of litchi fruit caused water loss;Jiang;Journal of Horticultural Science and Biotechnology,1999

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