Results 131 to 140 of about 955 (160)
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Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDUltrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days’ storage at 20 °C after 10 min and 30 min ultrasound treatments.RESULTSUltrasound treatment significantly reduced the microbiological load ...
Jiangli Shi +13 more
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AbstractBACKGROUNDUltrasound treatment has a beneficial role in horticultural production from harvest to consumption. The quality traits and microbiological load in pomegranate fruit were explored during 30 days’ storage at 20 °C after 10 min and 30 min ultrasound treatments.RESULTSUltrasound treatment significantly reduced the microbiological load ...
Jiangli Shi +13 more
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Food Chemistry, 2007
Abstract Anthocyanins were extracted and purified from litchi fruit pericarp and their antioxidant properties were investigated. Effects of exogenous anthocyanin treatments on pericarp browning and membrane permeability of harvested litchi fruit were also evaluated.
X DUAN, Y JIANG, X SU, Z ZHANG, J SHI
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Abstract Anthocyanins were extracted and purified from litchi fruit pericarp and their antioxidant properties were investigated. Effects of exogenous anthocyanin treatments on pericarp browning and membrane permeability of harvested litchi fruit were also evaluated.
X DUAN, Y JIANG, X SU, Z ZHANG, J SHI
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Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning
Journal of the Science of Food and Agriculture, 2000Postharvest browning of lychee fruits is investigated in relation to anthocyanins, polyphenol oxidase (PPO) and phenols, using a purified PPO, anthocyanin extract and phenolic extract. Lychee PPO cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulates pigment degradation by PPO, leading to the development of ...
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Changes in physico-chemical and sensory characters of litchi fruits affected with pericarp browning
Journal of Hill Agriculture, 2014Market value of a considerable proportion of freshly harvested litchi is greatly reduced as the attractive bright red color of pericarp of freshly harvested litchi turns to unpleasant brown color within 24 or so. The arils of such low value litchi, however may have potential in the processing industry.
Sabbu Sangeeta, CS Chopra
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Food Chemistry, 2016
'Gola' litchi fruits were stored under ten different CA-combinations at 5±1°C to investigate its effects on pericarp browning, biochemical quality and antioxidative activities. Control fruit turned completely brown after 28days of storage and were excluded from the study.
Sajid Ali +3 more
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'Gola' litchi fruits were stored under ten different CA-combinations at 5±1°C to investigate its effects on pericarp browning, biochemical quality and antioxidative activities. Control fruit turned completely brown after 28days of storage and were excluded from the study.
Sajid Ali +3 more
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EFFECT OF METHYL JASMONATE ON PERICARP BROWNING OF POSTHARVEST LYCHEES
Journal of Food Processing and Preservation, 2010SHAOYU YANG +5 more
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Food Chemistry
The longan pericarp turns brown dramatically after harvesting, but the mechanism is not well understood. In this work, two peroxidases were purified from longan pericarp and found to be identical to the class III peroxidases PRX53-2 and PRX53-3. In vitro, PRX53-2/3 catalyzed the browning of several pericarp abundant proanthocyanidin and lignin monomers,
Junbin, Wei +7 more
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The longan pericarp turns brown dramatically after harvesting, but the mechanism is not well understood. In this work, two peroxidases were purified from longan pericarp and found to be identical to the class III peroxidases PRX53-2 and PRX53-3. In vitro, PRX53-2/3 catalyzed the browning of several pericarp abundant proanthocyanidin and lignin monomers,
Junbin, Wei +7 more
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Journal of Food Science
Abstract Harvested longan fruit is prone to pericarp browning, which restricts preservation quality and shortens fruit shelf life. The antioxidant system can defend against oxidative stress–mediated quality deterioration such as fruit browning. This study aimed to evaluate the effect of
Zhiqian Yu +6 more
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Abstract Harvested longan fruit is prone to pericarp browning, which restricts preservation quality and shortens fruit shelf life. The antioxidant system can defend against oxidative stress–mediated quality deterioration such as fruit browning. This study aimed to evaluate the effect of
Zhiqian Yu +6 more
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EFFECTS OF ULTRASONIC TREATMENT ON PERICARP BROWNING OF POSTHARVEST LITCHI FRUIT
Journal of Food Biochemistry, 2011YULONG CHEN +5 more
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