[HTML][HTML] Oxalic acid: A blooming organic acid for postharvest quality preservation of fresh fruit and vegetables
Oxalic acid (OA) is a unique organic acid that commonly occurs in plants with distinct
functions in modulating metabolic processes. To date, the role of OA has primarily been …
functions in modulating metabolic processes. To date, the role of OA has primarily been …
Exogenous application of oxalic acid delays pericarp browning and maintain fruit quality of Litchi cv.“Gola”
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 …
browning, biochemical quality, antioxidative and enzymatic changes in litchi cv.“Gola” fruit …
Hierarchical response surface methodology for optimization of postharvest treatments to maintain quality of litchi cv.'Thieu'during cold storage
Pericarp browning and microbial decay considerably reduce the shelf life and economic
value of litchi fruit. In this study a hierarchical response surface methodology with a multiple …
value of litchi fruit. In this study a hierarchical response surface methodology with a multiple …
Oxalic acid treatments
X Zheng, JK Brecht - Novel Postharvest Treatments of Fresh …, 2017 - taylorfrancis.com
36Oxalic acid is an organic acid ubiquitously occurring in plants. Recently, prestorage
application of oxalic acid on fruits and vegetables has received much attention. The diverse …
application of oxalic acid on fruits and vegetables has received much attention. The diverse …
Rheological behavior of litchi juice concentrates during storage.
R Sharma, MR Manikantan… - International Food …, 2014 - search.ebscohost.com
The rheological behavior of litchi juice concentrate prepared from two cultivars viz. cv.
Dehradun and cv. Seedless late was studied as a function of storage temperature, storage …
Dehradun and cv. Seedless late was studied as a function of storage temperature, storage …
Biotechnological Interventions in Litchi (Litchi chinensis Sonn.) for the Improvement of Fruit Quality and Postharvest Storage
A Muthusamy, PS Swathy, KR Kiran - The Lychee Biotechnology, 2017 - Springer
Abstract Litchi (Litchi chinensis Sonn.) is an evergreen subtropical fruit, which is well
acclaimed for its delicious, juicy aril and refreshing taste. Litchi fruit cultivation became an …
acclaimed for its delicious, juicy aril and refreshing taste. Litchi fruit cultivation became an …
Physico-Chemical changes in pear fruits in response to post harvest applications of oxalic acid
K Kaur, PPS Gill, SK Jawandha - Annals of Horticulture, 2017 - indianjournals.com
To study the effect of oxalic acid (OA) on storage behaviour of 'Nijisseiki'pear, fruits were
dipped in aqueous solutions of oxalic acid@ 2, 4 and 6 m mol L− 1 for 4–5 mins. Treated as …
dipped in aqueous solutions of oxalic acid@ 2, 4 and 6 m mol L− 1 for 4–5 mins. Treated as …
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CVB KARAKA - krishikosh.egranth.ac.in
Karaka” submitted for the degree of Master of Science in Agriculture in the subject of
Horticulture embodies bonafide research work carried-out by Mr. Ashok Meena under my …
Horticulture embodies bonafide research work carried-out by Mr. Ashok Meena under my …
Combinational effect of chemical treatments on quality of litchi (Litchi chinensis) during storage
Attractive red-coloured pericarp is one of the most important factors in the consumer
decision to purchase litchi (Litchi chinensis Sonn.). Red colour of the pericarp turns brown …
decision to purchase litchi (Litchi chinensis Sonn.). Red colour of the pericarp turns brown …
Nitric oxide treatments
2Nitric oxide (NO) is a key signaling molecule mediating various developmental and
physiological activities in horticultural crops at pre-as well as during postharvest. NO has an …
physiological activities in horticultural crops at pre-as well as during postharvest. NO has an …