Results 1 to 10 of about 9,208 (220)

Preservation of Litchi Fruit with Nanosilver Composite Particles (Ag-NP) and Resistance against Peronophythora litchi [PDF]

Foods, 2022
Litchi (Litchi chinensis Sonn.) is susceptible to infection by Peronophythora litchi post storage, which rapidly decreases the sensory and nutritional quality of the fruit.
Xiaojie Lin, Yongsheng Lin, Zhengping Liao, Xianqian Niu, Yingxiang Wu, Dandan Shao, Bingrong Shen, Tingting Shen, Fang Wang, Hongyang Ding, Binji Ye, Yongyu Li   +11 more
doaj   +4 more sources

Dielectric properties of litchi fruit (Litchi chinensis Sonn) at microwave frequencies. [PDF]

J Food Sci Technol, 2020
The dielectric properties of litchi fruit were determined using the open-ended coaxial probe method. The measurements were performed in the frequency range from 0.5 to 20 GHz during 3 days of storage at room temperature (~  24 °C). The dielectric properties increased with storage time.
Torrealba-Melendez R, Tamariz-Flores EI, Sosa-Morales ME, Colín-Beltran E, Miranda-Díaz JE, Hernández-Ruíz L.   +5 more
europepmc   +4 more sources

A recurring disease outbreak following litchi fruit consumption among children in Muzaffarpur, Bihar-A comprehensive investigation on factors of toxicity. [PDF]

PLoS ONE, 2020
Litchi fruits are a nutritious and commercial crop in the Indian state of Bihar. Litchi fruit contains a toxin, methylene cyclopropyl-glycine (MCPG), which is known to be fatal by causing encephalitis-related deaths.
Sukesh Narayan Sinha, Ungarala Venkat Ramakrishna, P K Sinha, C P Thakur   +3 more
doaj   +2 more sources

Zinc Oxide Nanoparticles Treatment Maintains the Postharvest Quality of Litchi Fruit by Inducing Antioxidant Capacity [PDF]

Foods
Pericarp browning and fruit decay severely reduce the postharvest quality of litchi. Improving the antioxidant capacity of the fruit is an effective way to solve these problems.
Xiaomeng Guo, Qiao Li, Tao Luo, Dandan Xu, Difa Zhu, Jingyi Li, Dongmei Han, Zhenxian Wu   +7 more
doaj   +2 more sources

Aroma Volatiles in Litchi Fruit: A Mini-Review

Horticulturae, 2022
Aroma is considered a fundamental component of fruit flavor. Variations in the composition and content of volatile organic compounds (VOCs) contribute to noticeable differences in fruit aromas.
Zhuoyi Liu, Minglei Zhao, Jianguo Li
doaj   +2 more sources

Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit

Foods
Pericarp browning is the key factor for the extension of shelf life and the maintenance of the commercial value of harvested litchi fruit. Water loss is considered a leading factor of pericarp browning in litchi fruit.
Fang Fang, Bin Liu, Liyu Fu, Haiyao Tang, Yanlan Li, Xuequn Pang, Zhaoqi Zhang   +6 more
doaj   +3 more sources

Pre-harvest bunch bagging as an eco-safe intervention for premium quality litchi production: insights from a multi-location study in India [PDF]

Frontiers in Plant Science
IntroductionPre-harvest fruit bagging is recognized as an eco-safe strategy to improve fruit quality and reduce biotic and abiotic stresses in high-value horticultural crops.
Sunil Kumar, Evening Stone Marboh, Sushil Kumar Purbey, Mahesh Kumar Dhakar, Chandan Suravi Maiti, Ganeshi Lal Sharma, Vikas Kumar Sharma, Ashok Kumar Singh, Satish Chand, Samik Sengupta, Kalyan Chakraborti, Sumanjit Kaur, Nav Prem Singh, Sandeep Singh, Prakash Patil, S. Priya Devi, Rohit Kumar, Ashok Dhakad, Ipsita Samal, Bhagya Vijayan, Bikash Das   +20 more
doaj   +2 more sources

Comprehensive Genome-Wide Investigation and Transcriptional Regulation of the bZIP Gene Family in Litchi Fruit Development [PDF]

Plants
Litchi chinensis, a crucial tropical and subtropical fruit tree in southern China, is widely appreciated for its distinctive flavor, high nutritional value, and significant economic impact.
Jiaxuan Liu, Saimire Silaiyiman, Jiaxin Wu, Lejun Ouyang, Zheng Cao, Chao Shen   +5 more
doaj   +2 more sources

Identification and comprehensive characterization of the OVATE family protein in litchi [PDF]

BMC Plant Biology
Fruit shape is a commercially important trait in litchi, yet the genetic mechanisms that regulate its development remain largely unresolved. OVATE Family Proteins (OFPs) are plant-specific transcriptional regulators known to play key roles in fruit ...
Lijun Geng, Xiaoxu Li, Lijie Huang, Lei Zhang, Huanling Li, Shujun Wang, Ziqin Yang, Pengfei Wang, Jiabao Wang   +8 more
doaj   +2 more sources

Comprehensive genomic and phenotypic analyses reveal the genetic basis of fruit quality in litchi [PDF]

Genome Biology
Background Litchi, an economically important fruit crop in Southeast Asia, is renowned for its distinctive flavor and nutrient value, but its genetic diversity and genetic basis underlying fruit quality regulation remain largely unexplored. Results We re-
Qian Yan, Junting Feng, Jiezhen Chen, Yingjie Wen, Yonghua Jiang, Yingxiao Mai, Kan Huang, Hailun Liu, Hongsen Liu, Fachao Shi, Yanwei Hao, Changhe Cai, Canye Yu, Liangxi Ou, Rui Xia   +14 more
doaj   +2 more sources