Results 21 to 30 of about 7,507 (218)
Influence of Postharvest Treatment of Oxalic Acid on Shelf Life and Quality of Litchi Fruit cv. Muzaffarpur [PDF]
, 2016 A lab experiment was conducted in central laboratory of AFU, Rampur, Chitwan, Nepal, in first week of June in 2015 to assess the influence of acid on the pericarp browning and other keeping quality of litchi fruits after harvest.
Gotame, T. P. (T) +4 more
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PLoS ONE, 2014 Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, JF926153), and described its expression patterns. The LcPPO
Jiabao Wang +4 more
doaj +1 more source
Agronomy, 2023 Litchi is a highly favored fruit with high economic value. Mechanical automation of litchi picking is a key link for improving the quality and efficiency of litchi harvesting.
Chenglin Wang +4 more
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Effect of ATP Treatment on the Quality Deterioration of Cold-Stored Litchi Fruits during Shelf-Life at Ambient Temperature [PDF]
Shipin KexueTo address the issue of rapid browning in litchi fruits during the transition from cold storage to ambient temperature, this study investigated the mitigating effect of exogenous ATP treatment on the quality deterioration of cold-stored litchi fruits and
LI Fengjun, LI Zeji, LI Lilang, ZHANG Jun, SONG Longlong, XU Zhili, CAI Zhimin, HUANG Jinxian, LIU Hai
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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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Acute Encephalitis Syndrome and its alleged litchi (Litchi chinensis) connection—A review and status
The Indian Journal of Agricultural Sciences, 2016 In recent times, Acute Encephalitis Syndrome (AES), an unexplained mysterious disease is affecting people, especially young children below the age of 15 years in few Asian countries.
VISHAL NATH, SWATI SHARMA, KALYAN BARMAN
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Green Processing and Synthesis, 2021 During curcumin production in Vietnam, curcumin-removed turmeric oleoresin (CRTO) has been considered as a by-product. It costs to treat the by-product to prevent environmental pollution. In this study, the by-product was utilized as an active ingredient
Bui Van Cuong +9 more
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Combinational effect of chemical treatments on quality of litchi (Litchi chinensis) during storage
The Indian Journal of Agricultural Sciences, 2021 Attractive red-coloured pericarp is one of the most important factors in the consumer decision to purchase litchi(Litchi chinensis Sonn.). Red colour of the pericarp turns brown within 2-3 days after harvest which reduces themarketability and commercial ...
K S DHAMI, V R SAGAR
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Journal of Food Quality, 2017 The objectives of this study were to investigate how UV-C irradiation and refrigeration affect shelf-life and antioxidant level of litchi, longan, and rambutan. Three forms (whole, dehulled, and destoned) of fresh fruits were treated by refrigeration and
Peilong Li, Xiaoming Yu, Baojun Xu
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Investigation and Analysis on Litchi Germplasm Resources in Lanxi, Zengcheng, Guangdong Province
Guangdong nongye kexue, 2023 【Objective】Zengcheng has a long history of planting litchi, and is one of the high-quality litchi producing areas in Guangdong, therefore it is of great significance to systematically collect, identify and evaluate their germplasm resources.【Method】A ...
Yancong FENG +7 more
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