Evaluation of physico-chemical, microbial and sensory attributes of minimally processed litchi (Litchi chinensis Sonn.) under low temperature storage
Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methioni...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Birjand
2024-03-01
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| Series: | Journal of Horticulture and Postharvest Research |
| Subjects: | |
| Online Access: | https://jhpr.birjand.ac.ir/article_2703_3455b9c9fbed63e63876d82f7c6d851c.pdf |