Results 201 to 210 of about 34,662 (273)

A comprehensive metabolic map reveals major quality regulations in red‐flesh kiwifruit (Actinidia chinensis)

New Phytologist, 2023
Kiwifruit (Actinidia chinensis) is one of the popular fruits worldwide, and its quality is mainly determined by key metabolites (sugars, flavonoids and vitamins).
Kui Du, Mingzhang Li, Mondher Bouzayen   +2 more
exaly   +2 more sources

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Vishniacozyma victoriae: An endophytic antagonist yeast of kiwifruit with biocontrol effect to Botrytis cinerea.

Food Chemistry, 2023
Botrytis cinerea is a pathogenic fungus to fruit, biocontrol is a promising approach to relieve this issue. In this study, Vishniacozyma victoriae is an endophytic yeast extracted from kiwifruit, was used to enhance the resistance of host to B.
Lin Nian, Yao Xie, Haozheng Zhang, Mengjun Wang, Biao Yuan, Shujie Cheng, Chongjiang Cao   +6 more
semanticscholar   +1 more source

Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles.

Food Chemistry, 2021
Three commercial lactic acid bacteria (LAB), namely Lactobacillus acidophilus 85 (La85), Lactobacillus helveticus 76 (Lh76) and Lactobacillus plantarum 90 (Lp90), were employed to investigate the effects on the phenolic compounds, antioxidant capacities ...
Zining Wang, Yunzi Feng, Nan Yang, T. Jiang, Huaide Xu, Hongjie Lei   +5 more
semanticscholar   +1 more source

Understanding quality differences between kiwifruit varieties during softening.

Food Chemistry, 2023
Research into variations between kiwifruit varieties particularly their softening quality during storage is important in improving kiwifruit quality.
Fan Yang, R. Zhao, Jiangtao Suo, Yuduan Ding, Jiawei Tan, Qinggang Zhu, Yanping Ma   +6 more
semanticscholar   +1 more source

Improving the prediction performance of soluble solids content (SSC) in kiwifruit by means of near-infrared spectroscopy using slope/bias correction and calibration updating.

Food Research International, 2023
Soluble solids content (SSC) is particularly important for kiwifruit, as it not only determines its flavor, but also helps assess its maturity. Visible/near-infrared (Vis/NIR) spectroscopy has been widely used to evaluate the SSC of kiwifruit. Still, the
S. Tian, Wei Liu, Huirong Xu
semanticscholar   +1 more source

Antifungal activity and mechanism of tetramycin against Alternaria alternata, the soft rot causing fungi in kiwifruit.

Pesticide Biochemistry and Physiology, 2023
Kiwifruit rot caused by the fungus Alternaria alternata occurs in many countries, leading to considerable losses during kiwifruit production. In this study, we evaluated the antifungal activity and mechanism of tetramycin against kiwifruit soft rot ...
Wenzhi Li, Youhua Long, Xianhui Yin, Weizhen Wang, Rongquan Zhang, Feixu Mo, Zhuzhu Zhang, Tingting Chen, Jia Chen, Bingce Wang, Xuetang Chen   +10 more
semanticscholar   +1 more source

Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production.

Food Chemistry, 2023
To explore the diversity and fermentation potential of non-Saccharomyces cerevisiae associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation were comprehensively analyzed.
Wangsheng Sun, Xiaowen Chen, Pengfei Bi, Jia Han, Shiqi Li, Xu Liu, Zhe Zhang, Fangyu Long, Jing Guo   +8 more
semanticscholar   +1 more source

A Review of the Bioactive Compounds of Kiwifruit: Bioactivity, Extraction, Processing and Challenges

Food reviews international (Print), 2023
Kiwifruit is widely consumed in many parts of the world. They contain a variety of bioactive substances that make them a valuable functional food source.
Kun Li, Ling Liu, D. Mcclements, Zhande Liu, Xuebo Liu, Fuguo Liu   +5 more
semanticscholar   +1 more source

Antifungal and elicitor activities of p-hydroxybenzoic acid for the control of aflatoxigenic Aspergillus flavus in kiwifruit.

Food Research International, 2023
Aspergillus flavus not only reduces kiwifruit production but also synthesizes carcinogenic aflatoxins, resulting in a relevant threat to human health. p-Hydroxybenzoic acid (pHBA) is one of the most abundant phenolics in kiwifruit.
Ziyue Huo, Xin-Chi Shi, Yan-xia Wang, Yong-hui Jiang, Guiqing Zhu, Daniela D. Herrera‐Balandrano, Suyan Wang, P. Laborda   +7 more
semanticscholar   +1 more source

Activity of the Botanical Compound Thymol against Kiwifruit Rot Caused by Fusarium tricinctum and the Underlying Mechanisms.

Pest Management Science, 2023
BACKGROUND Kiwifruit rot is an important disease caused by different fungal pathogens, which can lead to huge economic loss in kiwifruit industry. The aims of this study were to discover an effective botanical compound that significantly inhibits the ...
Weizhen Wang, Li He, Zhuzhu Zhang, Wenzhi Li, Jia Chen, Tingting Chen, Youhua Long   +6 more
semanticscholar   +1 more source