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Endophytic bacteriome data of <i>Litchi chinensis</i> established by metagenomic 16S rRNA gene sequencing. [PDF]
Data BriefNguyen DS, Tran DM.
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Contact urticaria from litchi fruit (Litchi chinensis Sonn.)
Contact Dermatitis, 1995A case of contact dermatitis caused by ingestion of Litchi chinensis was ...
M. Giannattasio +5 more
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Litchi (Litchi chinensis): Morphology, Taxonomy, Composition and Health Benefits
2021A fruit of the soapberry family, Litchi, is the most relished fruit among all edible fruits. Botanically, this fruit is a nut and is the source of various amino acids, sugars, minerals and vitamins. Oligonol, a biologically active polyphenol, has been identified in litchi and has reported several stimulating effects on chronic diseases.
Syed Zameer Hussain +4 more
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MICROPROPAGATION OF LITCHI (Litchi chinensis Sonn.)
2003Litchi (Litchi chinensisSonn.) is one of the precious and economically important fruit crops of the world. The species belongs to the family Sapindaceae, which comprises about 2000 species of tropical and subtropical trees, shrubs, and vines that have been classified into 140 genera (Chapman, 1984).
Neera Bhalla-Sarin +3 more
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Thin-layer drying of litchi (Litchi chinensis Sonn.)
Food and Bioproducts Processing, 2011Abstract This article presents the thin-layer drying of peeled litchi, which was conducted under controlled conditions of temperature and relative humidity. It was observed that the drying temperature has some influence on the drying rates of peeled litchi, so that the higher the temperature the less the drying time. Eight different thin-layer models
S. Janjai +6 more
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Composition Analysis of Litchi Juice and Litchi Wine
International Journal of Food Engineering, 2008In this study the total components of the litchi juice and litchi wine in the brewing process were analyzed with both a low temperature (13-16 °C) and a long time (8-10 days) for fermentation. 161.4 g/l total sugar, 2.2 g/l total acids and a high content of Vitamin C (354.12 mg/l) and K (1251.8 mg/l) were found in litchi juice and highly dried extract (
Xin An Zeng +3 more
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Postharvest physiology and handling of litchi (Litchi chinensis Sonn.)
Postharvest Biology and Technology, 1996Abstract The litchi is a stone fruit with a rough indehiscent pericarp surrounding the succulent, edible aril. During development and ripening the fruit exhibits a sigmoidal growth curve and a nonclimacteric respiratory pattern. Maturity is indicated by size and color, but a more accurate measure is the sugar:acid ratio.
Deirdre M. Holcroft +1 more
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Antioxidant effect and active components of litchi (Litchi chinensis Sonn.) flower
Food and Chemical Toxicology, 2012The effects of scavenging 2, 2-diphenyl-2-picrylhydrazyl hydrate (DPPH) radicals and inhibiting low-density lipoprotein (LDL) oxidation, and phenolic quantities were used for the activity-guided separation to identify the effective components of litchi flower.
Deng-Jye, Yang +5 more
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[Development of SSR markers in Litchi( Litchi chinensis)].
Yi chuan = Hereditas, 2008A total of 100 SSR sequences were isolated and cloned by means of SAM (Selectively Amplified Microsatellite)techniques and another one was obtained by searching the NCBI and EMBL databases. There were 89 SSR sequences used for design of special primers. As a result, the primers were designed at 82 loci from 71 fragments.
Ming-Fang, Li, Xue-Qin, Zheng
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