Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit

Published 2017 View Full Article

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Title
Pre-storage kojic acid application delays pericarp browning and maintains antioxidant activities of litchi fruit
Authors
Keywords
Anthocyanins, Cold storage, Enzymatic browning, Kojic acid, Litchi chinensis, sonn, Peroxidase
Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 132, Issue -, Pages 154-161
Publisher
Elsevier BV
Online
2017-06-29
DOI
10.1016/j.postharvbio.2017.06.004

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