Effect of oxalic acid on control of postharvest browning of litchi fruit

Food Chemistry

Volumn 96, Issue 4, 2006, Pages 519-523

  Zheng, Xiaolin ^a,b   Tian, Shiping ^a  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b LINGNAN NORMAL UNIVERSITY   (China)

Author keywords

Litchi; Oxalic acid; Postharvest browning

Indexed keywords

ANTHOCYANIN; OXALIC ACID; PEROXIDASE;

ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; ENZYME ACTIVITY; FRUIT; FRUIT STORAGE; LYCHEE; MEMBRANE; NONHUMAN; OXIDATION; PLANT BROWNING; POSTHARVEST PERIOD; ROOM TEMPERATURE;

LITCHI CHINENSIS;

EID: 28444482469     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.049     Document Type: Article

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