Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit

Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit

The impacts of reactive oxygen species (ROS) scavenger ascorbic acid (AsA) treatment on the storability and quality attributes of ‘Fuyan’ longan fruit were explored. Compared to control samples, the treatment of 4 g L−1 AsA solution clearly reduced fruit weight loss, indexes of fruit disease and per...

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Bibliographic Details
Main Authors: Jingyun Liu, Yifen Lin, Hetong Lin, Mengshi Lin, Zhongqi Fan
Format: article
Language:EN
Published: Elsevier 2021
Subjects:
Longan fruit
Quality properties
Storability
Pericarp browning
Reactive oxygen species (ROS)
ROS scavenger
Nutrition. Foods and food supply
TX341-641
Food processing and manufacture
TP368-456
Online Access:https://doaj.org/article/d5784f53c4974344949c7824e3d8aa5a
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https://doaj.org/article/d5784f53c4974344949c7824e3d8aa5a

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