Results 211 to 220 of about 339,741 (278)

Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality. [PDF]

J Food Sci Technol
Yin F, Wang F, Xu N, Shuai L, Liang Y, Song M, He M, Cai W, Liu Y.   +8 more
europepmc   +1 more source

Effect of postharvest factors on postharvest diseases of lychee (Litchi chinensis) fruits

, 2013
Zhaoqi Zhang
openalex   +1 more source

Abscission zones: cellular interfaces for the programmed separation of organs. [PDF]

Ann Bot
Pautot V, Crick J, Hepworth SR.
europepmc   +1 more source

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

openaire   +1 more source

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A visual detection method for nighttime litchi fruits and fruiting stems

Computers and Electronics in Agriculture, 2020
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.
Cuixiao Liang, Juntao Xiong, Zhenhui Zheng, Zhuo Zhong, Zhonghang Li, Shumian Chen, Zhen-Gang Yang   +6 more
semanticscholar   +2 more sources

Attributes of Cyazofamid-Resistant Phytophthora litchii Mutants and Its Impact on Quality of Litchi Fruits.

Journal of Agricultural and Food Chemistry, 2023
In this study, we determined the sensitivity of 148 Phytophthora litchii isolates to cyazofamid, yielding a mean EC50 value of 0.0091 ± 0.0028 μg/mL. Through fungicide adaptation, resistant mutants (RMs) carrying the F220L substitution in PlCyt b were ...
Xuheng Gao, Wenhao Li, Shuai Wang, Bowen Xie, Qin Peng, Can Zhang, Jianqiang Miao, Tan Dai, Xili Liu   +8 more
semanticscholar   +1 more source

Combined application of ascorbic and oxalic acids delays postharvest browning of litchi fruits under controlled atmosphere conditions.

Food Chemistry, 2021
The effect of ascorbic acid [AA (40 mmol L-1)] and oxalic acid [OA (2 mmol L-1)] on browning of litchi fruit was investigated under 5% CO2 + 1% O2 controlled atmosphere (CA) and compared with air at 5 ± 1 °C for 28 days.
Sajid Ali, Ahmad Sattar Khan, Aman Ullah Malik, R. Anwar, Muhammad Akbar Anjum, A. Nawaz, M. Shafique, S. Naz   +7 more
semanticscholar   +1 more source

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

Unripe fruits of Litchi chinensis (Gaertn.) Sonn: An overview of its toxicity.

Annales Pharmaceutiques Françaises, 2023
Litchi (Litchi chinensis) is a widely consumed fruit that has been used in many food and health-promoting products worldwide. Litchi is a good source of nutrients including vitamin and minerals, dietary fibers, proteins, and carbohydrates.
R. Logesh, N. Das, Gobi Sellappan, D. Piesik, Arijit Mondal   +4 more
semanticscholar   +1 more source