Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

The pericarp browning and postharvest microbiological decay of litchi fruit (<i>Litchi chinensis</i> Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations of modified atmosphere packaging (MAP) were applied at 5 ± 1 °C...

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Bibliographic Details
Published in:Horticulturae
Main Authors: Roberta Passafiume, Pasquale Roppolo, Ilenia Tinebra, Antonino Pirrone, Raimondo Gaglio, Eristanna Palazzolo, Vittorio Farina
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Subjects:
<i>Litchi chinensis</i>
Kwai Mai
fruit quality
nutritional component
shelf life
microbial decay
Online Access:https://www.mdpi.com/2311-7524/9/6/651

Internet

https://www.mdpi.com/2311-7524/9/6/651

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