Innovations in Food Packaging addresses selective topics of functions of food packaging to
modify the traditional notion of this process. This book is organized into five parts. Part I …

Pericarp browning is known as one of the leading problems during the supply chains of litchi
fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of …

This study attempts to report the effect of high pressure processing (100, 200 and 300 MPa
for 5, 10 and 15 min at 27±2℃) on quality and shelf life extension of 'Bombai'variety peeled …

Phalsa is an important berry fruit in Asia, but little is known of its postharvest characteristics
and especially changes in fruit composition during storage. Investigations were made for …

Pericarp drying is a major postharvest challenge affecting the shelf life of litchi fruit resulting
in loss of market value and consumer rejection. Sulphur dioxide (SO 2) is considered an …

Jujube is an underutilized fruit having high maturity variation at harvest. Investigations were
made on eight different cultivars of jujube (Umran, Karela, Gurrh, Amrodia, Mehmood Wali …

The present study was conducted to investigate the influence of oxalic acid on pericarp
browning, biochemical quality, antioxidative and enzymatic changes in litchi cv.“Gola” fruit …

Treatments that extend the postharvest life are essential in developing countries like
Bangladesh, where the infrastructure of the cold chain is often lacking. The shelf life and …

Litchi is a non-climacteric fruit (Wills et al. 2004) and it deteriorates very fast after harvest.
Various technologies have been devised to minimize the post-harvest losses of litchi, one of …

The efficacy of chemical dips and different storage condition, alone and in combination were
imposed in freshly harvested litchi fruit to investigate the changes of bio-chemical …