ArticleJournal of food science and technology2025
Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Preparation and characterization of shrimp shell powder enhanced peach gum/sodium alginate ternary composite films.Food chemistry: X · 2026Article
- Effects of Different Litchi E-Commerce Logistics Packaging Methods on Microenvironment and Fruit Quality Variations.Foods (Basel, Switzerland) · 2025Article
- Prevention and inhibition of post-harvest browning in longkong pericarp using Prunus Persica resin coating during ambient storage.PloS one · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to investigate the impacts of the peach gum (PG) edible coating film on pericarp browning of 'Guiwei' litchi stored at ambient temperature. Factor analysis was applied to comprehensively evaluate the effect of different concentrations (0, 1%, 2%, 4%) of PG treatments. Compared to the control, 4% PG treatment could effectively suppress the rising of relative electric conductivity, delay the degradation of anthocyanin, maintain the Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-06046-5.
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Registered trials
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