Effect of pyrogallol on the physiology and biochemistry of litchi fruit during storage

被引：0
|
作者：
Guoxing Jing
Hua Huang
Bao Yang
Jianrong Li
Xiaolin Zheng
Yueming Jiang
机构：
[1] Zhejiang Gongshang University,College of Food Science and Biotechnology
[2] South China Botanical Garden,Key Laboratory of Plant Resources Conservation and Sustainable Utilization
[3] Chinese Academy of Sciences,School of Life Science and Technology
[4] Zhanjiang Normal University,undefined
来源：
Chemistry Central Journal | / 7卷
关键词：
Litchi fruit; Pyrogallol; Physiology; Postharvest; Quality; Storage;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [11] Effect of electrostatic field treatment on the quality and physiology of tomato fruit during storage
    Wang, Yu
    Wang, Baogang
    Li, Lite
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2009, 25 (07): : 288 - 293
  • [12] Combinational effect of chemical treatments on quality of litchi (Litchi chinensis) during storage
    Dhami, K. S.
    Sagar, V. R.
    INDIAN JOURNAL OF AGRICULTURAL SCIENCES, 2021, 91 (11): : 1576 - 1579
  • [13] Effect of low-temperature hardening on postharvest storage of Litchi fruit
    Zhang, DL
    Quantick, PC
    PROCEEDINGS OF THE XXV INTERNATIONAL HORTICULTURAL CONGRESS, PT 8, 2000, (518): : 175 - 182
  • [14] Effect of pure oxygen atmosphere on antioxidant enzyme and antioxidant activity of harvested litchi fruit during storage
    Duan, Xuewu
    Liu, Ting
    Zhang, Dandan
    Su, Xinguo
    Lin, Hetong
    Jiang, Yueming
    FOOD RESEARCH INTERNATIONAL, 2011, 44 (07) : 1905 - 1911
  • [15] EFFECT OF STORAGE-TEMPERATURE AND WRAPPING ON QUALITY CHARACTERISTICS OF LITCHI FRUIT
    PAULL, RE
    CHEN, NJ
    SCIENTIA HORTICULTURAE, 1987, 33 (3-4) : 223 - 236
  • [16] EFFECT OF STORAGE TEMPERATURE AND TIME ON QUALITY IN MINIMALLY PROCESSED LITCHI FRUIT (LITCHI CHINENSIS SONN.)
    Aquino Bolanos, Elia Nora
    Corona Velazquez, Ruben
    Villegas Cardenaz, Andres
    Reyes Santamaria, Isabel
    Gueemes Vera, Norma
    Hernandez Fuentes, Alma Delia
    Mercado Silva, Edmundo
    JOURNAL OF FOOD QUALITY, 2010, 33 (03) : 299 - 311
  • [17] Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage
    Liang, Dongwu
    Lin, Fengying
    Yang, Gongming
    Yue, Xiju
    Zhang, Quankai
    Zhang, Zhaoqi
    Chen, Houbin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 60 (02) : 948 - 956
  • [18] Effects of O2 and CO2 concentrations on physiology and quality of litchi fruit in storage
    Tian, SP
    Li, BQ
    Xu, Y
    FOOD CHEMISTRY, 2005, 91 (04) : 659 - 663
  • [19] A STUDY ON POLYAMINE CHANGE AND BROWNING OF FRUIT DURING COLD-STORAGE OF LITCHI (LITCHI-CHINENSIS SONN)
    JIANG, YM
    CHEN, F
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 1995, 5 (03) : 245 - 250
  • [20] Production of acetaldehyde and ethanol during maturation and modified atmosphere storage of litchi fruit
    Pesis, E
    Dvir, O
    Feygenberg, O
    Arie, RB
    Ackerman, M
    Lichter, A
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2002, 26 (02) : 157 - 165
12345