Disinfection of fresh fruit and vegetables after harvest is an essential first step of postharvest
handling. The minimal requirement from disinfection procedures is to maintain commodities …

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 …

Malic acid accumulation in the vacuole largely determines acidity and perception of
sweetness of apple. It has long been observed that reduction in malate level is associated …

The effect of ascorbic acid [AA (40 mmol L− 1)] and oxalic acid [OA (2 mmol L− 1)] on
browning of litchi fruit was investigated under 5% CO 2+ 1% O 2 controlled atmosphere (CA) …

Starch is second most abundant biomaterial available after cellulose but the intensity of
research on starch is less compared to cellulose. It is a carbohydrate based polymer …

The anthracnose rot of postharvest mango fruit is a devastating fungal disease often
resulting in tremendous quality deterioration and postharvest losses. Nitric oxide (NO), as an …

Chilling injury (CI) is one of the main factors in reducing pomegranate quality during cold
storage. This study was conducted to evaluate the influence of polysaccharide based edible …

Lemon trees (Citrus limon (L.) Burm. F) were treated monthly with oxalic acid (OA) at 0.1, 0.5,
and 1 mM from initial fruit growth on the tree until harvest in2019. The experiment was …

The effect of exogenous oxalic acid (OA) treatment on browning and postharvest quality of
abiu fruit was evaluated during the storage period. Abiu fruit was soaked in water (control), 5 …

The effect of oxalic acid on the edible quality of postharvest bamboo shoots during storage
at 6±1° C for 20 days was investigated to better understand the mechanism of quality …