Polyphenol treatment delays the browning of litchi pericarps and promotes the total antioxidant capacity of litchi fruit
Xin-yu Bai, Zi-meng Yang, Wan-jun Shen, Yuanzhi Shao, Jiaoke Zeng, Wen Li
Topics & Concepts
BrowningChlorogenic acidPolyphenolAntioxidantChemistryPolyphenol oxidasePhenolsFood scienceProanthocyanidinAnthocyaninVitamin CPhenolic acidBiochemistryEnzymePeroxidasePhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation Studies