Results 221 to 230 of about 339,741 (278)

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

Improved detection of soluble solid and anthocyanin in litchi fruits by normalized VNIR-SWIR transmittance hyperspectral imaging and SPF-SSF-GSF-NLF fusing method.

Food Chemistry
Detection accuracy of internal component contents in fruits by hyperspectral imaging (HSI) suffered from the geometric structure and the nonlinear relation between the content and spectral features.
Teng Long, K. Wei, Binshan Huang, Jun Du, Run Kuang, Haitao Xu, Jing Zhao, Yubin Lan, Yongbing Long   +8 more
semanticscholar   +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

Damage caused by multiple impacts of litchi fruits during vibration harvesting

Computers and Electronics in Agriculture, 2019
Mechanical damage caused by fruit-to-fruit impact is a major challenge for mechanical harvesting of litchi (Litchi chinensis Sonn) fruits. Guiwei litchi fruits were used to study the impact behavior and damage degree due to multiple fruit-to-fruit ...
Weizu Wang, Huazhong Lu, Shuangmin Zhang, Zhou Yang   +3 more
semanticscholar   +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

Maintaining Quality of Litchi Fruit with Acidified Calcium Sulfate

Journal of Agricultural and Food Chemistry, 2010
The effect of acidified calcium sulfate (ACS) on the quality of litchi ( Litchi chinensis Sonn. cv. 'Brewster') fruit after harvest was evaluated. ACS at 1.25% or higher concentrations significantly inhibited the activities of polyphenol oxidase and peroxidase in the pericarp during storage at both 5 and 10 degrees C.
Chien Y, Wang, Hangjun, Chen, Peng, Jin, Haiyan, Gao   +3 more
openaire   +2 more sources

Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

Postharvest Biology and Technology, 2000
Abstract Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20–25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were
Donglin Zhang, Peter C Quantick, John M Grigor   +2 more
openaire   +1 more source

Litchi Fruit Set, Development, and Maturation

2017
In broad terms, fruit development can be divided into three stages: set, growth, and maturation. The fruit set of litchi are established soon after fertilization except for the parthenocarpic cultivars, which grow fruits without fertilization. In structure, the fruit of litchi is a drupe with an edible aril enclosing a single seed surrounded by a ...
Hui-Cong Wang, Biao Lai, Xu-Ming Huang
openaire   +1 more source

Olfactory preference of the litchi fruit borer for oviposition on two litchi varieties

Pest Management Science
AbstractBACKGROUNDThe litchi fruit borer Conopomorpha sinensis Bradley is a major destructive pest of litchi and longan plants in China, India and South East Asia. Given its strong olfactory‐based oviposition behaviour, interfering with the chemical communication between this insect pest and its host plant may serve as a potential control strategy ...
Xian‐yu Lin, Yuan Zheng, Ying Shen, Dun‐Song Li   +3 more
openaire   +2 more sources