Effect of Oxalic Acid on Control of Post-harvest Browning of Litchi (Litchi chinensis L.)
Vinita Sahu, Samir E. Topno & Anita Kerketta · International Journal of Plant & Soil Science · 2023
Post-harvest browning of litchi is a common phenomenon that occurs due to enzymatic and non-enzymatic reactions. Enzymatic browning is primarily caused by polyphenol oxidase (PPO) activity, leading to the formation of brown pigments. Non-enzymatic browning is caused by the Mailla...
Open access
Research Article
10.9734/ijpss/2023/v35i183355