Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage-Reference-Cited by-同舟云学术

Combined effect of acids and shellac coating on pericarp browning, enzymatic activities, and biochemical attributes of litchi fruit during storage

Published:2022-04-11 Issue:5 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nanglia Shilpa¹,Mahajan Bal Vipan Chander¹,Singh Navprem¹,Kapoor Swati²^ORCID,Bhullar Kuldeep Singh³,Kaur Sumanjit⁴,Kumar Vikas²

Affiliation:

1. Department of Fruit Science Punjab Agricultural University Ludhiana India

2. Department of Food Science and Technology Punjab Agricultural University Ludhiana India

3. School of Organic Farming Punjab Agricultural University Ludhiana India

4. Fruit Research Station Gangian India

Funder

Punjab Agricultural University

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16535

Reference51 articles.

1. Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

2. Pre-storage methionine treatment inhibits postharvest enzymatic browning of cold stored ‘Gola’ litchi fruit

3. Effects of fruit dipping in hydrochloric acid then rinsing in water on fruit decay and browning of longan fruit

4. Effect of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longkong fruit;Apai W.;Songklanakarin Journal of Science and Technology,2009

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