Effects of ultrasonic treatment on pericarp browning of postharvest litchi fruit

Journal of Food Biochemistry

Volumn 36, Issue 5, 2012, Pages 613-620

  Chen, Yulong ^a,b,c   Jiang, Yueming ^a,b   Yang, Shaoyu ^a,b   Yang, En ^a,b   Yang, Bao ^a,b   Prasad, K Nagendra ^a,b  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FRESH FRUITS; LEAKAGE RATES; LITCHI CHINENSIS; LITCHI FRUIT; POLYPHENOL OXIDASE; POSTHARVEST; ROOM TEMPERATURE; STORAGE PERIODS; TITRATABLE ACID; TOTAL SOLUBLE SOLIDS; ULTRASONIC TREATMENTS;

BIOCHEMISTRY; CHEMISTRY;

ULTRASONIC EQUIPMENT;

LITCHI CHINENSIS;

EID: 84867205622     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00573.x     Document Type: Article

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