Delay of Postharvest Browning in Litchi Fruit by Melatonin via the Enhancing of Antioxidative Processes and Oxidation Repair-Reference-Cited by-同舟云学术

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Delay of Postharvest Browning in Litchi Fruit by Melatonin via the Enhancing of Antioxidative Processes and Oxidation Repair

Published:2018-06-28 Issue:28 Volume:66 Page:7475-7484
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Yueying¹,Huber Donald J.²,Hu Meijiao³,Jiang Guoxiang⁴,Gao Zhaoyin³,Xu Xiangbin¹,Jiang Yueming⁴,Zhang Zhengke¹^ORCID

Affiliation:

1. College of Food Science and Technology, Hainan University, Haikou 570228, PR China

2. Horticultural Sciences Department, IFAS, University of Florida, PO Box 110690, Gainesville, Florida 32611-0690, United States

3. Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, PR China

4. South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China

Funder

Tianjin University

Hainan University

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01922

Reference55 articles.

1. Effects of biocontrol bacteria Bacillus amyloliquefaciens LY-1 culture broth on quality attributes and storability of harvested litchi fruit

2. Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols

3. Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit

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

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