Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit
Author:
Publisher
Elsevier BV
Subject
Horticulture,Agronomy and Crop Science,Food Science
Reference44 articles.
1. Postharvest Aloe vera gel‐coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage;Ahmed;Int. J. Food Sci. Technol.,2009
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3. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits;Ali;Food Chem.,2016
4. Postharvest L-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit;Ali;Postharvest Biol. Technol.,2016
5. Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruit;Ali;Postharvest Biol. Technol.,2018
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