Attenuation of Postharvest Browning in Rambutan Fruit by Melatonin Is Associated With Inhibition of Phenolics Oxidation and Reinforcement of Antioxidative Process
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DOI: 10.3389/fnut.2022.905006
Abstract: Rambutan is a famous tropical fruit with a unique flavor and considerable economic value. However, the high vulnerability to postharvest browning leads to a short shelf life of rambutan fruit. Melatonin (MT) is an excellent… read more here.
Keywords: antioxidative process; phenolics oxidation; postharvest browning; rambutan fruit ... See more keywords