Preparation of Vanillin-Taurine Antioxidant Compound, Characterization, and Evaluation for Improving the Post-Harvest Quality of Litchi

• Main Authors: Hafiz Umer Javed (Author), Ruofan Liu (Author), Cuijin Li (Author), Sixia Zhong (Author), Jiechang Lai (Author), Murtaza Hasan (Author), Xugang Shu (Author), Li-Yan Zeng (Author)
• Format: Book
• Published: MDPI AG, 2023-03-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Litchi's post-harvest pericarp browning is one of the main constraints that drastically affect its visual attributes and market potential. Therefore, the vanillin-taurine Schiff base (VTSB) compound prepared from natural compounds of vanillin and taurine exhibited higher DPPH-radical-scavenging...