Results 11 to 20 of about 9,064 (222)
Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit
FoodsPericarp 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 +6 more
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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 +5 more
europepmc +4 more sources
Research Review and Prospect of Litchi Fruit Cracking
Guangdong nongye kexueLitchi is the most important high-quality fruit tree species in South China, and is also a representative fruit tree with aril as the edible part in the Sapindaceae family.
Xiwen LI +3 more
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Chemical Engineering Transactions, 2017 Litchi (Litchi chinensis Sonn.) is a tropical fruit characterized by a rapid pericarp browning and dehydration during postharvest, resulting in an accelerated shelf life and in a loss of consumer appreciation and consequently of its market value. The aim
V. Farina +7 more
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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
Molecular Events Involved in Fruitlet Abscission in Litchi
Plants, 2020 Abscission in plants is an active and highly coordinated physiological process in which organs abscise from the plant body at the abscission zone (AZ) in responding to either developmental or environmental cues.
Minglei Zhao, Jianguo Li
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Frontiers in Plant Science, 2022 Litchi is a highly perishable fruit. Ripe litchi fruit loses quality quickly as they hang on tree, giving a very short hanging life and thus harvest period.
Xin-Sheng Liu +5 more
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Foods, 2023 Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay.
Xiaomeng Guo +5 more
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The Indian Journal of Agricultural Sciences, 2022 In litchi (Litchi chinensis Sonner.) orchards of northern India, imbalanced nutrient applications and poor soil health status are the major constraints for lower orchard efficiency and poor fruit productivity.
NAV PREM SINGH +3 more
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Sensors, 2017 Recognition and matching of litchi fruits are critical steps for litchi harvesting robots to successfully grasp litchi. However, due to the randomness of litchi growth, such as clustered growth with uncertain number of fruits and random occlusion by ...
Chenglin Wang +4 more
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