Anatomy, histochemistry and biochemistry of glucovanillin, oleoresin and mucilage accumulation sites in green mature vanilla pod (Vanilla planifolia; Orchidaceae): A comprehensive and critical reexamination [PDF]
, 2009 Introduction. Les gousses de vanille vertes matures accumulent du 4-O-(3- méthoxy-benzaldehyde)- -D-glucoside (glucovanilline), qui, par hydrolyse à l'aide une -glucosidase endogène, libère de la vanilline, le composé d'arôme majoritaire de la vanille ...
Brillouet, Jean-Marc, Odoux, Eric
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Quinone-mediated non-enzymatic browning in model systems during long-term storage
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
doaj +1 more source
Exogenous Application of Sucrose Promotes Postharvest Ripening of Kiwifruit
Agronomy, 2020 Sucrose is an important component of fruit flavor, but whether sucrose signaling affects the postharvest ripening process of kiwifruit is unclear. The aim of this article was to study the effect of sucrose application on postharvest kiwifruit ripening to
Liuying Fei +6 more
doaj +1 more source
Horticulturae, 2022 To explore the effect of bagging on the nutritional quality and color of kiwifruit (Actinidia spp.), the fruits of yellow-fleshed kiwifruit cultivars were analyzed after bagging treatment.
Yunhe Xu +9 more
doaj +1 more source
The mango tree in central and northern Benin: damage caused by fruit flies (Diptera Tephritidae) and computation of economic injury level [PDF]
, 2009 Introduction. Dans la zone soudanienne méridionale du Bénin les mouches des fruits constituent la contrainte phytosanitaire majeure pour le manguier et sont responsables de pertes de production considérables.
Arinloye, Djalal +5 more
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Reactive Oxygen Species and Antioxidants in Postharvest Vegetables and Fruits
International journal of food Science, 2020 Reducing oxidative species to non- or less-reactive matter is the principal function of an antioxidant. Plant-based food is the main external source of antioxidants that helps protect our cells from oxidative damage.
K. Meitha +2 more
semanticscholar +1 more source
Phyllotaxis and handedness in date palm (Phoenix dactylifera L.) [PDF]
, 2002 The present study had as objectives to measure the palm leaf divergence angle in the field, to determine the frequency of trees and offshoots showing clockwise and counterclockwise phyllotaxis, to establish the relationship between phyllotaxis of the ...
Abedllah Oihabi +18 more
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Primary Metabolism in Fresh Fruits During Storage
Frontiers in Plant Science, 2020 The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at ...
S. Brizzolara +4 more
semanticscholar +1 more source
N-nitrosamines in processed meats: Exposure, formation and mitigation strategies
Journal of Agriculture and Food Research, 2023 Nitrite and nitrate have been widely used in the preservation of meat products for the effective antimicrobial action against several pathogenic bacteria such as Clostridium botulinum, Salmonella and mesophilic bacteria.
Yingfeng Xie +7 more
doaj +1 more source
A laboratory method to evaluate the sensitivity of Colletotrichum musea to post harvest fungicides [PDF]
, 2008 Introduction. Ce protocole vise à détecter et évaluer des variations de sensibilité dans des populations de Colletotrichum musae vis-à-vis des fongicides actuellement utilisés pour le contrôle des maladies de conservation des bananes.
Chilin-Charles, Yolande +1 more
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