Results 51 to 60 of about 6,127 (220)
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 +5 more
wiley +1 more source
Horticulture Research, 2018 Plant development: The complex control of seed size A family of genes, known as cell wall invertases (CWINs), control different stages of seed development in litchi, and could be used to breed more desirable fruits.
Jieqiong Zhang +6 more
doaj +1 more source
The Indian Journal of Agricultural Sciences, 2020 The present study was carried out during the years 2016–17 and 2017–18 to evaluate the effect of different packaging films for control of pericarp browning and maintenance of postharvest quality of litchi (Litchi chinensis Sonn.) fruits during cold ...
SHILPA SHILPA +4 more
doaj +1 more source
Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit [PDF]
Journal of Food Science and Technology, 2015 The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor.
Bharat, Bhushan +5 more
openaire +2 more sources
The Plant Genome, Volume 19, Issue 2, June 2026.Abstract The genus Citrus is characterized by a reticulate evolutionary history with frequent hybridization, making it an intriguing subject for genome evolution investigation. Citrus changshan‐huyou Y. B. Chang (Huyou) is a unique landrace first discovered in Zhejiang Province, China, with premium fruit quality.
Zhanghui Zeng +14 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 +2 more
openaire +1 more source
Food Safety and Health, Volume 4, Issue 2, Page 385-397, April 2026.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source
Hydrocooling of 'B3' lychee fruit maintained in cold storage [PDF]
, 2009 Este experimento visou a estudar o efeito de diferentes temperaturas e tempos de pré-resfriamento em água sobre a qualidade de lichias 'B3', após a frigoconservação.
CAMPBELL, Terrence +5 more
core +3 more sources
Tocotrienols: A Review From Source to Therapeutic Applications
Food Frontiers, Volume 7, Issue 2, March 2026.Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño +6 more
wiley +1 more source
Drying kinetics and physico-chemical quality of mango slices [PDF]
, 2019 Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits.
Adiletta G. +5 more
core +1 more source