English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effectiveness of two different (3 mM and 6 mM) concentrations of oxalic acid (OA) application in combination with modified atmosphere packaging (MAP) on skin browning, fruit skin color (L*, a*, b*) values, fruit flesh firmness, total soluble solids (TSS), titratable acidity (TA), ratio of TSS/TA, pH total phenolic content (TPC), total flavonoid content (TFC), organic acids and soluble sugars, and percentage of O2/CO2 change in Hafif Cukurgobek loquats stored at 5 °C for 30 days were evaluated. Findings indicated that skin browning was reduced by pre-storage OA application in loquats. Furthermore, OA treatment produced the promising effects of inhibiting increases in fruit firmness and maintaining higher levels of organic acids, TPC, and TFC. The results showed that higher (6 mM) concentrations of OA significantly limited both development of skin browning and increasing firmness, and it maintained quality and extended the life of loquat fruit postharvest.

Combined effects of oxalic acid treatment and modified atmosphere packaging on postharvest quality of loquats during storage