Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

The pericarp browning and postharvest microbiological decay of litchi fruit (<i>Litchi chinensis</i> Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C...

Full description

Bibliographic Details
Main Authors: Roberta Passafiume, Pasquale Roppolo, Ilenia Tinebra, Antonino Pirrone, Raimondo Gaglio, Eristanna Palazzolo, Vittorio Farina
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Horticulturae
Subjects:
<i>Litchi chinensis</i>
Kwai Mai
fruit quality
nutritional component
shelf life
microbial decay
Online Access:https://www.mdpi.com/2311-7524/9/6/651

Similar Items

Similar Items