Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments-Reference-Cited by-同舟云学术

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Postharvest control of litchi (Litchi chinensis Sonn.) pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments

Published:2017-03 Issue: Volume:125 Page:77-90
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Reichel Mareike,Wellhöfer Julia,Triani Rini,Sruamsiri Pittaya,Carle Reinhold,Neidhart Sybille

Funder

Deutsche Forschungsgemeinschaft (DFG)

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference57 articles.

1. Effect of different washing procedures on phenolic metabolism of shredded, packaged iceberg lettuce during storage;Baur;J. Agric. Food Chem.,2004

2. The catalytic pathway of horseradish peroxidase at high resolution;Berglund;Nature,2002

3. Combinatorial approaches for controlling pericarp browning in litchi (Litchi chinensis) fruit;Bhushan;J. Food Sci. Technol.,2015

4. Optimizing the o-phenylenediamine assay for horseradish peroxidase: Effects of phosphate and pH, substrate and enzyme concentrations, and stopping reagents;Bovaird;Clin. Chem.,1982

5. Prevention of browning of potato slices using polyphenoloxidase inhibitors and organic acids;Buta;J. Food Qual.,2001

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Litchi postharvest physiology and handling;Crop Science;2024-06-09

2. Endogenous ascorbic acid prevents fresh‐cut potato from browning;International Journal of Food Science & Technology;2023-09-08

3. Activated release of chlorine dioxide gas from polyvinyl alcohol microcapsule (ethylcellulose/sodium-chlorite) hybrid films for active packaging of litchi during postharvest storage;Postharvest Biology and Technology;2023-02

4. Chitosan coating formulated with citric acid and pomelo extract retards pericarp browning and fungal decay to extend shelf life of cold-stored lychee;Scientia Horticulturae;2023-02

5. Proanthocyanidin delays litchi peel browning by inhibiting ethylene biosynthesis, respiratory metabolism, and phenol oxidase activities;Scientia Horticulturae;2023-02

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