Pericarp browning and quality management of litchi fruit by ...

Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient ...

Pericarp browning and quality management of litchi fruit ... - PubMed

Different antioxidants and salicylic acid were tested to overcome pericarp browning and to maintain the postharvest quality of the litchi fruits at ambient ...

(PDF) Pericarp browning and quality management of litchi fruit by ...

The results showed that among the applied treatments, salicylic acid (1.0 mM) in combination with chitosan (2%) was highly effective in reducing pericarp ...

Pericarp browning and quality management of litchi fruit by ...

0.5% salicylic acid and 1% isoascorbic could be used as an alternative of SO2 fumigation for quality retention of litchi fruits. Different antioxidants and ...

Regulation of pericarp browning in cold-stored litchi fruit using ...

Postharvest litchi fruit is highly perishable and vulnerable to pericarp browning (PB), which affects marketability. In this study, the effect of vacuum ...

Alleviation of pericarp browning in harvested litchi fruit by ...

Pericarp browning of litchi fruit was mainly involved with anthocyanins loss, enzyme catalyzed-phenolics oxidation, imbalance of redox status, as well as energy ...

IJASR -CONTROL OF PERICARP BROWNING - Ramandeep Kaur

The untreated control fruits maintained the overall quality for 7 days only. KEYWORDS: Litchi, Browning, Decay, Sulphur Fumigation, Salicylic acid, Acid, ...

Postharvest Pericarp Browning and Quality Management of Litchi ...

'Gola' fruit. Exogenous application of 2 mM oxalic acid delayed pericarp browning, maintained better physico-chemical attributes along with the ...

Control of post-harvest pericarp browning of litchi (Litchi chinensis ...

Pericarp browning is the major post-harvest problem of litchi (Litchi chinensis Sonn) fruit, resulting in reduced commercial value of the fruit.

Cold Storage Influences the Postharvest Pericarp Browning and ...

In conclusion, postharvest application of 2mM oxalic acid significantly delayed pericarp browning and maintained better quality of litchi cv. "Gola" fruit ...

Browning Control and Quality Maintenance of Litchi Fruit Treated ...

Unfortunately, there are no published data on effects of use of N-acetyl cysteine and isoascorbic acid combination on pericarp browning of harvested litchi ...

Combinatorial approaches for controlling pericarp browning in Litchi ...

List of references · Duvenhage JA (1993) Control of post-harvest decay and browning of litchi fruit by sodium metabisulphite and low pH dips. · Gautam S, Mishra ...

Biological control agents colonize litchi fruit during storage and ...

Litchi is one of the most perishable subtropical fruits but deteriorates rapidly due to physiological browning of the pericarp and postharvest diseases caused ...

Cold Storage Influences the Postharvest Pericarp Browning and

Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage. J. Food Sci. Technol., DOI 10.1007 ...

Reduction of Pericarp Browning and Microbial Spoilage on Litchi ...

... pericarp browning and maintained the better organoleptic quality of litchi fruits ... ) fruit quality following vapour heat treatment and cool storage.

EFFECTS OF ULTRASONIC TREATMENT ON PERICARP ...

Pericarp browning and decline in quality are the major postharvest problems of litchi fruit (Litchi chinensis Sonn.) during storage and ...

OVERVIEW OF POSTHARVEST MANAGEMENT OF LITCHI

Keywords: Litchi chinensis, pericarp browning, postharvest management ; DOI: 10.17660/ActaHortic.2014.1029.39 ; Abstract: The perishability of the litchi fruit ...

Alleviation of enzymatic browning and maintenance of postharvest ...

The control fruits were packed with in gunny sack with litchi leaves as per traditional technique.The fruits were then stored in walk-in-cold ...

Reducing postharvest pericarp browning and preserving health ...

... quality of litchi fruit during storage at 4°C. Fruits treated with SA (1.0mM)+chitosan (2%) showed 1.4-fold lower pericarp browning, maintained 88% higher ...

Quality Detection of Postharvest Litchi Based on Electronic Nose

harvest l-cysteine application delayed pericarp browning, suppressed lipid peroxidation and maintained antioxidative activities of litchi fruit.