Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging
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DOI: 10.3390/horticulturae9060651
Abstract: The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP)… read more here.
Keywords: pericarp; litchi fruits; map treated; pericarp browning ... See more keywords