Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage

Published 2018 View Full Article

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Title
Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage
Authors
Keywords
Litchi fruit, ROS, Senescence, Sodium , para, -aminosalicylate, Pericarp browning
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 552-559
Publisher
Elsevier BV
Online
2018-11-22
DOI
10.1016/j.foodchem.2018.11.099

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