Impact of Edible Hydrocolloids on Quality and Shelf Life of Litchi (Litchi chinensis Sonn.) Under Ambient Conditions
Applied Fruit Science（2024）
Abstract
The present study was conducted to evaluate the efficacy of edible hydrocolloids in inhibiting the pericarp browning and extending the shelf life of litchi under ambient storage conditions (27 ± 3 ℃ 82 ± 5
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Key words
Litchi,Carboxy methylcellulose,Colour,Browning,Phenolics
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