Changes in Flavonoids and Nonphenolic Pigments during On-Tree Maturation and Postharvest Pericarp Browning of Litchi (Litchi chinensis Sonn.) As Shown by HPLC-MSn-Reference-Cited by-同舟云学术

Changes in Flavonoids and Nonphenolic Pigments during On-Tree Maturation and Postharvest Pericarp Browning of Litchi (Litchi chinensis Sonn.) As Shown by HPLC-MSn

Published:2011-03-17 Issue:8 Volume:59 Page:3924-3939
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Reichel Mareike¹,Carle Reinhold¹,Sruamsiri Pittaya²,Neidhart Sybille¹

Affiliation:

1. Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany

2. Department of Crop Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104432r

Reference37 articles.

1. Influence of harvest maturity on quality and shelf-life of litchi fruit (Litchi chinensis Sonn.)

2. Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation

3. The physiology and anatomy of lychee(Litchi chinensisSonn.) pericarp during fruit development

4. Phenolic Composition of Litchi Fruit Pericarp

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