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CORRECTION article

Front. Sustain. Food Syst., 30 January 2024
Sec. Sustainable Food Processing
Volume 8 - 2024 | https://doi.org/10.3389/fsufs.2024.1371078

Corrigendum: Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

This article is a correction to:

  1. Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

    1. Read original article
\r\nSisanda S. L. MthembuSisanda S. L. Mthembu1Lembe S. Magwaza,Lembe S. Magwaza2,3Samson Z. TesfaySamson Z. Tesfay1Asanda Mditshwa Asanda Mditshwa1*
  • 1Discipline of Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Scottsville, South Africa
  • 2Plant Science Laboratory, Cranfield University, Bedfordshire, United Kingdom
  • 3Department of Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of Free State, Bloemfontein, South Africa

A corrigendum on
Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages

by Mthembu, S. S. L., Magwaza, L. S., Tesfay, S. Z., and Mditshwa, A. (2023). Front. Sustain. Food Syst. 7:1286677. doi: 10.3389/fsufs.2023.1286677

In the published article, there was an error in affiliation 3. Instead of “Department of Food Systems and Development, Faculty of Natural and Agricultural Sciences, Bloemfontein, South Africa”, it should be “Department of Food Systems and Development, Faculty of Natural and Agricultural Sciences, University of Free State, Bloemfontein, South Africa”.

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

Publisher's note

All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.

Keywords: hexanal, postharvest quality, maturation, antioxidant capacity, gold kiwifruit

Citation: Mthembu SSL, Magwaza LS, Tesfay SZ and Mditshwa A (2024) Corrigendum: Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages. Front. Sustain. Food Syst. 8:1371078. doi: 10.3389/fsufs.2024.1371078

Received: 15 January 2024; Accepted: 19 January 2024;
Published: 30 January 2024.

Approved by:

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2024 Mthembu, Magwaza, Tesfay and Mditshwa. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Asanda Mditshwa, mditshwaa@ukzn.ac.za

Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.