Effect of folic acid on mitigation of chilling injury and extending quality and shelf life of eggplant stored under prolonged low temperature

Karthikeyan Venkatachalam; Narin Charoenphun; Thi Thu Hien Nguyen; Hoang Nam Pham

doi:10.1016/j.afres.2026.101905

journal article Open Access Jun 01, 2026

Effect of folic acid on mitigation of chilling injury and extending quality and shelf life of eggplant stored under prolonged low temperature

Karthikeyan Venkatachalam

Narin Charoenphun

Thi Thu Hien Nguyen Hoang Nam Pham

Applied Food Research Vol. 6 No. 1 pp. 101905 · Elsevier BV

View at Publisher Save 10.1016/j.afres.2026.101905

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Published: Jun 01, 2026
Vol/Issue: 6(1)
Pages: 101905
License: View

Authors

K

Karthikeyan Venkatachalam

Tirunelveli Medical College Hospital, Tirunelveli, Tamil Nadu, India

Funding

Prince of Songkla University

Cite This Article

Karthikeyan Venkatachalam, Narin Charoenphun, Thi Thu Hien Nguyen, et al. (2026). Effect of folic acid on mitigation of chilling injury and extending quality and shelf life of eggplant stored under prolonged low temperature. Applied Food Research, 6(1), 101905. https://doi.org/10.1016/j.afres.2026.101905

Effect of folic acid on mitigation of chilling injury and extending quality and shelf life of eggplant stored under prolonged low temperature

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