Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage
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DOI: 10.3389/fnut.2022.849385
Abstract: Litchi fruit contains abundant polyphenols and is susceptible to browning after harvest. Herein the combined treatments of malic acid (MA) and lycopene (LYC) to delay the development of browning in litchi fruit stored at room… read more here.
Keywords: antioxidant activity; fruit; pericarp browning; browning litchi ... See more keywords