Results 71 to 80 of about 7,273 (159)

Effects of forchlorfenuron treatment on the shelf-life quality of ready-to-eat kiwifruit and its mechanism

Food Innovation and Advances
Ready-to-eat kiwifruit refers to kiwifruit with a uniform texture, maturity and favorable taste that can be consumed immediately after purchase without the requirement for a natural ripening process.
Zhenbin Liu, Peiwen Cheng, Subrota Hati, Xiaoyue Gong, Dan Xu, Wenjing Wang, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Haizhen Mo   +9 more
doaj   +1 more source

Quality and Flavor Sensory Analysis of Fermented Kiwi Black Tea Wine

Shipin gongye ke-ji
In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance liquid
Yi MA, Xiao YU, Xin WEI, Yong DU, Xiongjun XIAO, Huiling HUANG, Jianxia TAN, Yue WANG   +7 more
doaj   +1 more source

Kiwifruit Allergy—Molecular Basis, Diagnostics and Treatment

Applied Sciences
Kiwifruit allergy was first described over 40 years ago and is becoming increasingly common worldwide. This is most likely related to the fact that kiwifruit production and consumption increased by almost two orders of magnitude during the last 50 years.
Elaine M. Wright, Andrea O’Malley, Kriti Khatri, Rebekka Pittsley, Lesa R. Offermann, Emily Covert, Tiffany Ruan, Maria Antonietta Ciardiello, Krzysztof Kowal, Maksymilian Chruszcz   +9 more
doaj   +1 more source

Complete genome sequence analysis of Pestalotiopsis microspora, a fungal pathogen causing kiwifruit postharvest rots

BMC Genomics
Background The postharvest rot of kiwifruit is one of the most devastating diseases affecting kiwifruit quality worldwide. However, the genomic basis and pathogenicity mechanisms of kiwifruit rot pathogens are lacking.
Lei Deng, Xufang Qiu, Qiya Su, Hui Pan, Zupeng Wang, Guoliang Qian, Pu Liu, Dejiang Liu, Xiujun Zhang, Caihong Zhong, Li Li   +10 more
doaj   +1 more source

Changes in fruit quality properties and phytochemical substances of kiwifruit (Actinidia deliciosa) grown in different agro-ecological conditions during cold storage

BMC Plant Biology
Background The changes in the physical structures of the products are the first things that consumers pay attention to. Therefore, it is essential and significant importance to take measures to improve the storage conditions of products and to minimize ...
Burhan Ozturk, Murat Korkmaz, Erdal Aglar   +2 more
doaj   +1 more source

‘Tsechelidis’ Kiwifruit [PDF]

HortScience, 2009
Thomas Sotiropoulos, Magdalene Koukourikou-Petridou, Antonios Petridis, Dimitrios Stylianidis, Dimitrios Almaliotis, Ioannis Papadakis, Ioannis Therios, Athanassios Molassiotis   +7 more
openaire   +1 more source

Genome-wide identification of the BBX gene family in kiwifruit and analysis of its expression responses to multiple types of stress. [PDF]

BMC Genomics
Ren H, Tian P, Xu R, Li Z, Cai H, Li H, Liu X, Zhang H.   +7 more
europepmc   +1 more source

The Importance of Oxidative Stress and Antioxidant Metabolism for the Development of Chilling Injury in Kiwifruit. [PDF]

Antioxidants (Basel)
Kerr C, Burritt DJ, Burdon JN.
europepmc   +1 more source

Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of 'Cuixiang' kiwifruit. [PDF]

Food Chem X
Bao S, Li X, Zhang G, Han R, Li Y, Sun X, Ma T.   +6 more
europepmc   +1 more source

Characterization of Volatile Profile of Different Kiwifruits (<i>Actinidia chinensis</i> Planch) Varieties and Regions by Headspace-Gas Chromatography-Ion Mobility Spectrometry. [PDF]

Foods
Du L, Bi Y, Xiong J, Mu X, Zhai D, Chen W, Liu H, Ye Y.   +7 more
europepmc   +1 more source