Results 171 to 180 of about 9,064 (222)

Harnessing peptide hormones for postharvest preservation of horticultural produce. [PDF]

Front Plant Sci
Niu J, Bao H, Jiao S, Han H, Wang G.
europepmc   +1 more source

Two aquaporins, LcPIP1;4 and LcPIP1;4a, cooperatively regulate the onset of dormancy of the terminal buds in evergreen perennial litchi (<i>Litchi chinensis</i> Sonn<i>.</i>). [PDF]

Hortic Res
Tian X, Zhong ZQ, Qi Y, Ma MM, Yang MC, Li DC, Zhang FY, Wang HC, Shen JY, Zeng RF, Huang XM.   +10 more
europepmc   +1 more source

Auxin Dynamics and Transcriptome-Metabolome Integration Determine Graft Compatibility in Litchi (<i>Litchi chinensis</i> Sonn.). [PDF]

Int J Mol Sci
Chen Z, Yan T, Yang M, Wang X, Lai B, He G, Abbas F, Hu F.   +7 more
europepmc   +1 more source

Chitosan Biopolymer Improves Fruit Quality of Litchi (Litchi Chinensis Sonn.)

openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Contact urticaria from litchi fruit (Litchi chinensis Sonn.)

Contact Dermatitis, 1995
A case of contact dermatitis caused by ingestion of Litchi chinensis was ...
M. Giannattasio, SERAFINI, Mauro, P. Guarrera, C. Cannistraci, A. Cristaudo, B. Santucci   +5 more
openaire   +2 more sources

Phenolic Composition of Litchi Fruit Pericarp

Journal of Agricultural and Food Chemistry, 2000
Litchi (Litchi chinensis, Sapindaceae) is a nonclimacteric subtropical fruit that, once harvested, loses its red pericarp color because of browning reactions probably involving polyphenols. Low-pressure chromatography, high-pressure liquid chromatography, UV-visible spectral analysis, mass spectrometry, and nuclear magnetic resonance studies have ...
Manchado-Sarni, Pascale, Le Roux, E., Le Guernevé, Christine, Lozano, Y., Cheynier, Veronique   +4 more
openaire   +4 more sources

Diffusivity, shrinkage and simulated drying of litchi fruit (Litchi Chinensis Sonn.)

Journal of Food Engineering, 2010
Abstract Litchi ( Litchi Chinensis Sonn .) is an important commercial fruit in Thailand and Vietnam. Litchi fruit is consumed both as fresh and dried products. Also most of the export of litchi is in the form of dried whole litchi fruit. Thermo-physical properties and drying model of litchi fruit is important for optimum design of litchi dryer.
S. Janjai, B. Mahayothee, N. Lamlert, B.K. Bala, M. Precoppe, M. Nagle, J. Müller   +6 more
openaire   +1 more source

Additional neutral volatiles from litchi (Litchi chinensis sonn.) fruit

Flavour and Fragrance Journal, 1986
AbstractThe volatiles from fresh litchi (Litchi chinensis Sonn.) fruit pulp were separated by standard controlled high‐vacuum distillation with subsequent solvent extraction (pentane‐dichloromethane, 2:1) and silica gel liquid chromatography pre‐separation using a pentane‐diethyl ether gradient.
O. Fröhlich, P. Schreier
openaire   +1 more source

BIOCHEMICAL CHANGES DUE TO STORABLE PACKING MATERIALS IN LITCHI (Litchi chinensis Sonn) FRUIT

Reviews In Food and Agriculture, 2022
Litchi is a delicate, delectable summer boon that is juicy, flavorful, and appealing, with vibrant red color and a high mineral and vitamin content. India and China produce around 91 percent of the world’s litchi, and while production in Nepal is also impressive, it is primarily sold locally.
Prakash Awasthi, Dipesh Joshi, Gopi Chataut, Sujan Bogati, Riya Bhandari   +4 more
openaire   +1 more source

A visual detection method for nighttime litchi fruits and fruiting stems

Computers and Electronics in Agriculture, 2020
Abstract It is an important step for the precision operation of the litchi picking robot to accurately detect litchi fruits and fruiting stems in the natural environment. At present, the visual detection algorithms of litchi fruits and fruiting stems in the natural environment arestill limited by poor accuracy and robustness.
Cuixiao Liang, Juntao Xiong, Zhenhui Zheng, Zhuo Zhong, Zhonghang Li, Shumian Chen, Zhengang Yang   +6 more
openaire   +1 more source