Results 11 to 20 of about 9,208 (220)
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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Assessing the interplay of paclobutrazol and micronutrients for enhanced litchi production [PDF]
Scientific ReportsClimate variability has increasingly disrupted the natural vegetative dormancy of litchi (Litchi chinensis), negatively impacting flowering, fruit set, and quality.
Shiv Kumar Shivandu +4 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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Research Progress of Aroma Compounds in Litchi Fruit and Its Processed Products
Guangdong nongye kexue, 2022 As an important secondary metabolite, aroma endows litchi fruit with unique flavor quality, and it is one of important indexes to evaluate the quality of fresh litchi fruit and its processed products. The studies on litchi aroma components mainly focused
Liyu FU +3 more
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Frontiers in Plant Science, 2022 Postharvest quality of litchi reduces rapidly during storage at room temperature. This study aimed to investigate the effect of melatonin treatment on postharvest quality and oxidative stress markers of litchi fruit during cold storage.
Jing Xie +14 more
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A REVIEW ON MANAGEMENT OPTIONS FOR LITCHI FRUIT AND SHOOT BORER, CONOPOMORPHA SINENSIS [PDF]
Big Data in Agriculture, 2022 Under changing climatic condition, litchi fruit and shoot borer is becoming a major threat to quality litchi production and leading to more than 70% borer infested fruit in unmanaged orchard.
Nawa Raj Regmi
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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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