Exogenous Application of Oxalic Acid Delays Pericarp Browning and Maintain Fruit Quality of Litchi cv. “Gola”
Author:
Affiliation:
1. Postharvest Research and Training Centre; Institute of Horticultural Sciences; University of Agriculture; Faisalabad 38040 Pakistan
2. Department of Chemistry and Biochemistry; University of Agriculture; Faisalabad 38040 Pakistan
Funder
Higher Education Commission
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12207/fullpdf
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4. Browning inhibition of fresh cut “Anjou”, “Bartlett” and “Bosc” pears;Buta;Hortscience,2000
5. Integrated application of 1-methylcyclopropene and modified atmosphere packaging to improve quality retention of litchi cultivars during storage;De Reuck;Postharvest Biol. Technol.,2009
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