Short-term Anoxic Treatment of Litchi Fruit (Litchi chinensis Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage
The effect of short-term anoxic treatment prior to storage at ambient and cool temperatures on pericarp browning, fruit quality, secondary metabolites, antioxidant activity, and the browning enzyme of litchi (Litchi chinensis Sonn.) cv. Hong Huey were investigated. Litchi fruit were exposed to anoxi...
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| Format: | Article |
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2023
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/88202 |
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| Institution: | Mahidol University |
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