Results 41 to 50 of about 2,011 (176)

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

Ameliorative effect of probiotic fermented Litchi chinensis juice on phytochemical composition and oxidative stress-linked diabetes

Discover Food
The present study was designed to analyze the effect of fermentation (natural and commercial probiotic fermentation) on phytochemical composition and the antidiabetic effect of Litchi chinensis juice.
Shanti Bhushan Mishra, Shradhanjali Singh, Nishesh Sharma, Mitasha Srivastava   +3 more
doaj   +1 more source

Differential gene expression between the vigorous and dwarf litchi cultivars based on RNA-Seq transcriptome analysis.

PLoS ONE, 2018
Litchi (Litchi chinesis Sonn.) is the most economically significant member of Sapindaceae family, especially in sub-tropical regions. However, its tall tree body often brings many inconveniences to production management.
Fuchu Hu, Zhe Chen, Jietang Zhao, Xianghe Wang, Wenbing Su, Yonghua Qin, Guibing Hu   +6 more
doaj   +1 more source

Desenvolvimento do fruto da lichieira (Litchi chinensis Sonn.) 'Bengal' Fruit development in 'Bengal' litchi (Litchi chinensis Sonn.)

Revista Brasileira de Fruticultura, 2006
Estudou-se o desenvolvimento do fruto da lichieira (Litchi chinensis Sonn.) 'Bengal'. Realizaram-se amostragens semanais, com início aos 35 dias após a antese e término no início da senescência dos frutos.
Luiz Carlos Chamhum Salomão, Dalmo Lopes de Siqueira, Marcio Eduardo Canto Pereira   +2 more
doaj   +1 more source

Litchi (Litchi chinensis): Generalidades, actividad biológica y aplicaciones

TIP Revista Especializada en Ciencias Químico-Biológicas, 2022
Litchi chinensis es un árbol frutal, comúnmente, conocido como litche o lychee, de la familia Sapindaceae y originario del sur de China. Actualmente se cultiva en más de 20 países con áreas tropicales y subtropicales. El fruto tiene un alto valor nutritivo y comercial por su agradable sabor, su jugoso arilo y un atractivo color rojo intenso.
Guillermo Castillo-Olvera, María Luisa Carrillo-Inungaray, Abigail Reyes-Munguia, Diana Beatriz Muñiz-Marquez, Leidy Johana Valencia-Hernández, Jorge Enrique Wong-Paz   +5 more
openaire   +1 more source

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Identification of nitric oxide responsive genes in the floral buds of Litchi chinensis

Biologia Plantarum, 2015
Litchi (Litchi chinensis Sonn.) is an important tropical and subtropical evergreen woody fruit tree, and it has been shown that nitric oxide (NO) could promote litchi flowering. NO responsive genes of litchi (cv.
W. -W. Liu, H. -B. Chen, X. -Y. Lu, M. J. Rahman, S. Zhong, B. -Y. Zhou   +5 more
doaj   +1 more source

Metabolomics Analysis of Litchi Leaves during Floral Induction Reveals Metabolic Improvement by Stem Girdling

Molecules, 2021
Prolonged exposure to cold temperatures often results in a relatively low flowering rate in litchi (Litchi chinensis Sonn.) trees with younger leaves.
Zuanxian Su, Qiushen Xiao, Jiyuan Shen, Houbin Chen, Shijuan Yan, Wenjie Huang   +5 more
doaj   +1 more source

Polyphenols in Litchi (Litchi chinensis Sonn.) Seeds: Comparison of Profiles Among Five Cultivars and Evaluation of Anti‐Inflammatory, Analgesic Potentials

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Among the purified polyphenols derived from five cultivars of litchi seeds, the Heiye cultivar contained relatively higher phenolic contents. The litchi seed polyphenols exhibited anti‐inflammatory and analgesic potentials in vitro and in vivo, which were tightly associated with the major compounds including procyanidin A1, procyanidin A2, and ...
Fanke Zeng, Yuxiang Zhu, Xiaoyan Li, Ruyi Li, Lei Pan, Yaping Dai, Shaodan Peng, Lei Fang, Jihua Li, Wei Zhou   +9 more
wiley   +1 more source

Isozyme Variation in Lychee (Litchi chinensis Sonn.) [PDF]

HortScience, 1995
A genetic diversity analysis involving 49 Iychee (Litchi chinensis Sonn.) accessions using eight enzyme systems encoding 12 loci (Idh-1, Idh-2, Mdh-2, Per-1, Pgi-2, Pgm-1, Pgm-2, Skdh, Tpi-1, Tpi-2, Ugpp-1, and Ugpp-2) revealed moderate to high levels of genetic variability.
Mallikarjuna K. Aradhya, Francis T. Zee, R.M. Manshardt   +2 more
openaire   +1 more source