Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

Published 2019 View Full Article

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Title
Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage
Authors
Keywords
Antioxidant activity, Enzymatic browning, Litchi chinensis, Oxidative stress, Sensory quality
Journal
SCIENTIA HORTICULTURAE
Volume 254, Issue -, Pages 14-20
Publisher
Elsevier BV
Online
2019-05-03
DOI
10.1016/j.scienta.2019.04.065

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