Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions
Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, Raheel Anwar, Muhammad Akbar Anjum, Aamir Nawaz, Muhammad Shafique, Safina Naz
Topics & Concepts
BrowningChemistryAscorbic acidPolyphenol oxidaseOxalic acidPeroxidaseFood scienceTitratable acidModified atmosphereCatalaseSuperoxide dismutaseHydrogen peroxidePostharvestMalondialdehydeGlutathione reductaseBiochemistryAntioxidantGlutathione peroxidaseHorticultureEnzymeShelf lifeBiologyPostharvest Quality and Shelf Life ManagementPlant Physiology and Cultivation StudiesPhytochemicals and Antioxidant Activities