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

The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial ...

PDF | The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce ...

Reduction of pericarp browning and microbial spoilage on litchi ...

The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its ...

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

Authors showed that MAP3 treatment was the most effective in preventing browning, loss of red pericarp color, vitamin content, and maintenance ...

Inhibition of pericarp browning and shelf life extension of litchi by ...

The litchi fruit is highly perishable in nature due to microbial and physiological spoilage, and lasts only for 2–3 days at ambient temperature ...

Combinatorial approaches for controlling pericarp browning in Litchi ...

The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been ...

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

Recently, antioxidants like N-acetyl cysteine (AC), isoascorbic acid (IAA) have been found very effective to reduce the browning and to prevent the postharvest ...

Inhibition of pericarp browning and shelf life extension of litchi by ...

Litchi, being a highly juicy and nutritious fruit, has very short life at ambient temperature, mainly due to microbial spoilage.

Polyphenol treatment delays the browning of litchi pericarps and ...

Phenolic compound treatment delayed pericarp browning and weight loss, reduced respiration rate, and maintained high total acid levels and ...

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 ...

A Review of Non-Chemical Alternatives to SO2 Fumigation to ...

Litchi pericarp browning is a widespread problem caused by a wide range of factors, such as polyphenolsoxidase and peroxidase, disease, ...

(PDF) Control of Pericarp Browning and Quality Retention of Litchi ...

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging · Ilenia Tinebra. Horticulturae. The pericarp browning ...

CMU J. Nat. Sci. (2015) Vol. 14(1) 39 - ThaiScience

et al., 2010) to reduce initial microbial populations on the surface of the pericarp. ... over ripen, allowing spoilage bacteria ... in litchi pericarp browning.

Water Supply via Pedicel Reduces Postharvest Pericarp Browning ...

... reduce pericarp browning of litchi (Litchi ... Reduction of pericarp browning and microbial spoilage on litchi fruits in modified atmosphere packaging.

Anoxia Treatment for Delaying Skin Browning, Inhibiting Disease ...

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging · Agricultural and Food Sciences, Environmental Science.

Hydrocooling delays pericarp browning, enzymatic activities and ...

The objective of this study was to explore the efficacy of hydrocooling in reducing the pericarp browning and maintaining the quality of litchi fruits during ...

A Review of Non-Chemical Alternatives to SO2 Fumigation to ...

The litchi fruit is highly perishable in nature due to microbial and physiological spoilage ... reduce pericarp browning of litchi (Litchi chinensis Sonn.).

Pg. 31-37 Evaluation of fruit coatings to reduce dehydration ...

31-37 Evaluation of fruit coatings to reduce dehydration, pericarp browning and post-harvest decay of litchi fruit. SH Swart; QMS Agri Science ...

Title Inhibition of pericarp browning and shelf life extension of litchi ...

Inhibition of pericarp browning and shelf life extension of litchi ... due to microbial spoilage. The fruit soon loses ... respectively, and reduced microbial load ...

Effect of citric acid and chitosan on maintaining red colouration of ...

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging ... The pericarp browning and postharvest microbiological ...