Apple polyphenols delay senescence and maintain edible quality in litchi fruit during storage
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DOI: 10.1016/j.postharvbio.2019.110976
Abstract: Abstract The present study evaluated the impacts of exogenous apple polyphenols (AP) treatment on senescence-related physiological characteristics and edible qualities in ‘Dingxiang’ litchi fruit during storage at ambient temperature (25°C). The results exhibited that 5… read more here.
Keywords: litchi fruit; senescence; quality litchi; fruit ... See more keywords