Chitosan coating formulated with citric acid and pomelo extract retards pericarp browning and fungal decay to extend shelf life of cold-stored lychee
Chieh Yang, Fang-Wei Lee, Yu-Jung Cheng, Yu-Ying Chu, Chi-Nan Chen, Yen-Chou Kuan
Topics & Concepts
BrowningShelf lifeCitric acidFungicideHorticultureFood scienceChemistryAromaCoatingSapindaceaeCold storageChitosanBotanyBiologyBiochemistryOrganic chemistryPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesNanocomposite Films for Food Packaging