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

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 temperature (25°C) and low temperature (4°C) was investigated. The results...

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Detalles Bibliográficos
Autores principales: Huang, Hua, Wang, Ling, Bi, Fangcheng, Xiang, Xu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8970271/
https://www.ncbi.nlm.nih.gov/pubmed/35369102
http://dx.doi.org/10.3389/fnut.2022.849385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8970271/
https://www.ncbi.nlm.nih.gov/pubmed/35369102
http://dx.doi.org/10.3389/fnut.2022.849385

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