Results 121 to 130 of about 2,627 (174)

A Rice Variety ‘Tocomi-1’ with High Tocopherol Content and Reddish Brown Pericarp

Korean Journal of Breeding Science, 2019
Jung Eun Hwang, Dong Sub Kim, Hong Il Choi, Jin Baek Kim, Si-Yong Kang   +4 more
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Rambutan processing and packing [PDF]

Knol, J.J., Paillart, M.J.M., Timmermans, R.A.H., Yuliani, S.   +3 more
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Rambutan cultivation techniques [PDF]

Buddendorf, C.J.J., Knol, J.J., Schaik, A.C.R., van, Yuliani, S.   +3 more
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Expression of flavonoid 3’-hydroxylase is controlled by P1, the regulator of 3-deoxyflavonoid biosynthesis in maize [PDF]

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Changes in pericarp metabolite profiling of four litchi cultivars during browning

Food Research International, 2019
The pericarp browning is an important physiological index during the postharvest storage, which seriously shortens the shelf-life of litchi fruit. In this study, the browning index of four litchi cultivars were compared, and the shelf-life, from longer to shorter, was 'Feizixiao (FXZ)', 'Jingganghongnuo (JGHN)', 'Huaizhi (HZ)' and 'Nuomici (NMC ...
Xi Chen, Qixian Wu, Zhongsuzhi Chen, Taotao Li, Zhengke Zhang, Huijun Gao, Ze Yun, Yueming Jiang   +7 more
openaire   +4 more sources

Exogenous methyl jasmonate modulates antioxidant activities and delays pericarp browning in litchi

Physiology and Molecular Biology of Plants, 2022
Pericarp browning (PB) is a serious problem in harvested litchi and drastically affects consumer acceptability and marketability. Postharvest PB and subsequent decay in fruit are linked to reactive oxygen species (ROS) accumulation in tissues. Antioxidants neutralize or scavenge ROS and maintain the shelf-life of fruit, especially in non-climacteric ...
Vinayak Deshi, Fozia Homa, Abhijeet Ghatak, M. A. Aftab, Hidayatullah Mir, Burhan Ozturk, Mohammed Wasim Siddiqui   +6 more
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Laccase-Mediated Flavonoid Polymerization Leads to the Pericarp Browning of Litchi Fruit

Journal of Agricultural and Food Chemistry, 2021
Litchi pericarp turns brown rapidly after fruit harvest, while the mechanism remains obscure. The contents of (-)-epicatechin (EC) and procyanidins (PCs) A2/B1/B2/C1 decreased during the pericarp browning, and a previously identified laccase (ADE/LAC) showed activity to these compounds, with brown products observed in the reactions. By UPLC-DAD-QTOF-MS/
Junbin Wei, Xin Zhang, Ruihao Zhong, Bin Liu, Xuelian Zhang, Fang Fang, Zhaoqi Zhang, Xuequn Pang   +7 more
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Role of anthocyanin degradation in litchi pericarp browning

Food Chemistry, 2001
Abstract Pericarp browning is the main problem of post-harvest litchi fruit, resulting in an accelerated shelf life and reduced commercial value of the fruit. Underhill and Critchley (1994) . Anthocyanin decolorisation and its role in lychee pericarp browning.
Zhaoqi Zhang, Xuequn Pang, Zuoliang Ji, Yueming Jiang   +3 more
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Cytokinin treatment modifies litchi fruit pericarp anatomy leading to reduced susceptibility to post-harvest pericarp browning

Plant Science, 2019
Litchi (Litchi chinensis Sonn.) is a subtropical fruit known for its attractive red pericarp color, semi-translucent white aril and unique flavor and aroma. Rapid post-harvest pericarp browning strictly limits litchi fruit marketing. In the current research, we hypothesized that modification of litchi fruit pericarp anatomy by hormone application may ...
Amit, Fahima, Saar, Levinkron, Yochai, Maytal, Anat, Hugger, Itai, Lax, Xuming, Huang, Yoram, Eyal, Amnon, Lichter, Moshe, Goren, Raphael A, Stern, Smadar, Harpaz-Saad   +10 more
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POSTHARVEST PERICARP BROWNING OF LYCHEE (LITCHI CHINENSIS SONN.) FRUIT

Acta Horticulturae, 1992
Lychee (Litchi chinensis Sonn.) is a non climacteric subtropical fruit indigenous to Southern China. Once harvested the brilliant red pericarp colour deteriorates rapidly, with the pericarp appearing brown within 24 to 48 hours after harvest. Although browning can be effectively controlled commercially, little is known of the browning mechanism ...
Underhill, S J R, Simons, D H, Critchley, C   +2 more
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