Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions

Effect of pre‐storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices

(2020) Sajid Ali et al.   JOURNAL OF FOOD BIOCHEMISTRY

Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit

(2019) Muhammad Rafiullah Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of oxalic acid on edible quality of bamboo shoots (Phyllostachys prominens) without sheaths during cold storage

(2019) Jian Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Performance of calcium nanoparticles blending with ascorbic acid and alleviation internal browning of ‘Hindi Be-Sennara’ mango fruit at a low temperature

(2019) A.A Lo’ay et al.   SCIENTIA HORTICULTURAE

Aloe vera gel coating delays postharvest browning and maintains quality of harvested litchi fruit

(2019) Sajid Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of postharvest oxalic acid application on enzymatic browning and quality of lotus (Nelumbo nucifera Gaertn.) root slices

(2019) Sajid Ali et al.   FOOD CHEMISTRY

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

(2018) Xuanjing Jiang et al.   FOOD CHEMISTRY

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

(2018) Małgorzata Sikora et al.   FOOD CHEMISTRY

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

(2018) Yueying Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low-temperature conditioning enhances chilling tolerance and reduces damage in cold-stored eggplant ( Solanum melongena L.) fruit

(2018) Junyan Shi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of controlled atmosphere on the storage potential of Ottomanit fig fruit

(2018) A. Bahar et al.   SCIENTIA HORTICULTURAE

Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage

(2018) Mehmet Ali Koyuncu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality and biochemical changes of longan (Dimocarpus longan Lour cv. Daw) fruit under different controlled atmosphere conditions

(2017) Muhammad Rafiullah Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of high CO 2 in-package treatment on flavor, quality and antioxidant activity of button mushroom ( Agaricus bisporus ) during postharvest storage

(2017) Qiong Lin et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

(2017) Yijing Wu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

(2016) Sajid Ali et al.   FOOD CHEMISTRY

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

(2016) Sajid Ali et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Aloe vera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit

(2016) Ommol Banin Sogvar et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage

(2015) Aparajita Banerjee et al.   FOOD CHEMISTRY

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

(2015) Zhengke Zhang et al.   FOOD CHEMISTRY

Effect of oxalic acid application on Samar Bahisht Chaunsa mango during ripening and postharvest

(2015) Kashif Razzaq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of modified and palliflex controlled atmosphere storage on postharvest quality and composition of ‘Istanbul’ medlar fruit

(2015) Nurten Selcuk et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Reduced chilling injury in cucumber by nitric oxide and the antioxidant response

(2011) Huqing Yang et al.   FOOD CHEMISTRY

Cold storage duration affects litchi fruit quality, membrane permeability, enzyme activities and energy charge during shelf time at ambient temperature

(2011) Hai Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Molecular Modeling of Peroxidase and Polyphenol Oxidase: Substrate Specificity and Active Site Comparison

(2010) Prontipa Nokthai et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Browning Inhibition in Fresh-Cut Pears

(2010) GERALD M. SAPERS et al.   JOURNAL OF FOOD SCIENCE

Reactive oxygen species and antioxidant machinery in abiotic stress tolerance in crop plants

(2010) Sarvajeet Singh Gill et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Role of phenylalanine ammonia-lyase in heat pretreatment-induced chilling tolerance in banana fruit

(2008) Jian-ye Chen et al.   PHYSIOLOGIA PLANTARUM

Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.)

(2008) Rosario M. Robles-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY