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Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying


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10.1016/J.SCIENTA.2019.04.065

Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage



Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying.


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10.5958/0974-0112.2019.00023.9

Hydrocooling delays pericarp browning, enzymatic activities and maintains quality of litchi fruits under cold chain conditions


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10.1007/s10068-019-00674-w

Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.


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10.1186/s12870-019-2120-4

Genome-wide identification and expression analysis of SWEET gene family in Litchi chinensis reveal the involvement of LcSWEET2a/3b in early seed development


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