Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage-Reference-Cited by-同舟云学术

Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage

Published:2022-03-17 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Nhleko Zanele Veronica¹²,Caleb Oluwafemi J.¹³⁴^ORCID,Ngcobo Mduduzi E. K.⁵,Mafeo Tieho P.²,Mphahlele Rebogile R.¹^ORCID

Affiliation:

1. Post‐Harvest and Agro‐Processing Technologies (PHATs) Agricultural Research Council (ARC) Tropical and Sub‐tropical Crops Nelspruit South Africa

2. Department of Plant Production, Soil Sciences and Agricultural Engineering, School of Agricultural and Environmental Sciences, Faculty of Science and Agriculture University of Limpopo Sovenga South Africa

3. Department of Food Science, Faculty of AgriSciences Stellenbosch University Matieland South Africa

4. Faculty of AgriSciences, Africa Institute for Postharvest Technology Stellenbosch University Matieland South Africa

5. Impumelelo Agribusiness Solutions [Pty] Ltd Nelspruit South Africa

Funder

National Research Foundation

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16492

Reference76 articles.

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2. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

3. Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

4. Lychee (Litchi chinensis): Biochemistry, Panacea, and Nutritional Value

5. Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes

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