Effect of ozone in combination with some organic acids on the control of postharvest decay and pericarp browning of longan fruit

Ferrar, 1996, Inhibition of diphenol oxidase: a comparative study, J. Food Biochem., 20, 15, 10.1111/j.1745-4514.1996.tb00582.x Harel, 1971, Partial purification and properties of catechol oxidases in grapes, Phytochemistry, 10, 17, 10.1016/S0031-9422(00)90245-0 Harel, 1964, Catechol oxidases from apple, their properties, subcellular location and inhibition, Plant Physiol., 17, 921, 10.1111/j.1399-3054.1964.tb08219.x Huang, 1990, A research note: enzymatic and color change during post-harvest storage of lychee fruit, J. Food Sci., 55, 1762, 10.1111/j.1365-2621.1990.tb03623.x Jiang, 1998, Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid, Food Chem., 62, 49, 10.1016/S0308-8146(97)00144-1 Kim, 1999, Application of ozone for enhancing the microbiological safety and quality of foods: a review, J. Food Prot., 62, 1071, 10.4315/0362-028X-62.9.1071 Langdon, 1987, Preventing of browning in fresh prepared potatoes without the use of sulfating agents, Food Technol., 41, 64 Lin, 1994, Effect of GA3 on colour of plum fruit after harvest, Acta Hortic. Sin., 21, 320 Mason, L.J., Woloshuk, C.P., Maier, D.E., 1997. Efficacy of ozone to control insects, molds and mycotoxins. In: Conahaye, E.J., Navarro, S., Varnara, A. (Eds.), Proceeding of the International Conference on Controlled Atmosphere and Fumigation in Stored Products. Nicosia, Cyprus Printer Ltd., Nicosia, pp. 665–670. Palou, 2002, Effect of continuous 0.3ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage, Postharvest Biol. Technol., 24, 39, 10.1016/S0925-5214(01)00118-1 Sardsud, 1994, Effect of plant extracts on the in vitro and in vivo development of fruit pathogens, 60 Sarig, 1996, Ozone for control of postharvest decay of table grapes caused by Rhizopus stolonifer, Physiol. Mol. Plant Pathol., 48, 403, 10.1006/pmpp.1996.0032 Son, 2001, Inhibitory effects of various antibrowning agents on apple slices, Food Chem., 73, 23, 10.1016/S0308-8146(00)00274-0 Tan, 1984, The partial purification and properties of polyphenol oxidase from the pericarp of litchi (Litchi chinensis), Acta Phytophysiol. Sin., 10, 339 USDA/HMS—US Department of Agriculture, Human Nutrition Information Service. 1984. Composition of foods: vegetable products. US Department of Agriculture Handbook, vol. 8–11. USDA/HNIS, Washington, DC. Underhill, 1993, Lychee (Litchi chinensis Sonn.) pericarp dessication and the importance of postharvest micro-cracking, Sci. Hort., 54, 287, 10.1016/0304-4238(93)90107-2 Victorin, 1992, Review of genotoxicity of ozone, Mutat. Res., 277, 221, 10.1016/0165-1110(92)90045-B Yoruk, 2003, A survey on the potential mode of inhibition for oxalic acid on polyphenol oxidase, J. Food Biochem., 27, 361, 10.1111/j.1745-4514.2003.tb00289.x Zhao, 1993, Fate of enterohemorrhagic Escherichia coli O157:H7 in apple cider with and without peservatives, Appl. Environ. Microbiol., 59, 2526, 10.1128/AEM.59.8.2526-2530.1993