Results 151 to 160 of about 3,304 (188)

Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures. [PDF]

Foods
Le HPV, Chokumnoyporn N, Sangsuwan J, Prinyawiwatkul W, Sriwattana S.   +4 more
europepmc   +1 more source

Tailoring the formulation of wholemeal wheat flour: the selection and recombination of milling fractions to control acrylamide and deoxynivalenol contamination. [PDF]

Food Chem X
Guarino V, Scarpino V, Travaglia F, Jaouhari Y, Arlorio M, Blandino M.   +5 more
europepmc   +1 more source

Acidic Electrolyzed Water Maintains the Storage Quality of Postharvest Wampee Fruit by Activating the Disease Resistance. [PDF]

Foods
Lin Y, Chen H, Dong S, Chen Y, Jiang X, Chen Y.   +5 more
europepmc   +1 more source

Recent Advances in Biological and Technological Research of Fresh Fruit and Vegetable. [PDF]

Foods
Fan Z.
europepmc   +1 more source

Combating browning: mechanisms and management strategies in in vitro culture of economic woody plants. [PDF]

For Res (Fayettev)
Liu C, Fan H, Zhang J, Wu J, Zhou M, Cao F, Tao G, Zhou X.   +7 more
europepmc   +1 more source

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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
openaire   +2 more sources

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
openaire   +1 more source

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
openaire   +2 more sources

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
openaire   +2 more sources