Results 171 to 180 of about 3,304 (188)

Inheritance of Brown Pericarp and Subcoat in Sorghum¹

Crop Science, 1972
Five grain sorghums [Sorghum bicolor (L.) Moench] were used in this study to determine the inheritance of the brown pericarp and subcoat: (i). 7078,Tx 7078 strain of ‘Combine 7078’ (red pericarp without a subcoat); (ii). CK‐60,Tx 3197 strain of ‘Combine Kafir 60’ (white pericarp with reddish brown speckles without a subcoat); (iii).
M. R. Wanjari, J. O. York
openaire   +1 more source

Oxidation of (−)-epicatechin is a precursor of litchi pericarp enzymatic browning

Food Chemistry, 2010
The degradation of flavanols had been studied both in the litchi pericarp during the storage and in the model system containing PPO and flavanols of litchi pericarp. The results showed that (−)-epicatechin was the optimal endogenous substrate of litchi pericarp PPO, and the procyanidins of litchi pericarp were oxidised very slowly when incubated alone ...
Liang Liu, Shaoqian Cao, Yujuan Xu, Mingwei Zhang, Gengsheng Xiao, Qianchun Deng, Bijun Xie   +6 more
openaire   +1 more source

Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning

Food Chemistry, 2021
Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25 ± 1 ℃. HW treatment delayed the pericarp browning and maintained the total soluble solids (TSS) of litchi fruit. Then, a total of 25 antioxidant system-related characters were determined to evaluate the effects of HW on antioxidant system during pericarp browning.
Ze Yun, Huijun Gao, Xi Chen, Zhongsuzhi Chen, Zhengke Zhang, Taotao Li, Hongxia Qu, Yueming Jiang   +7 more
openaire   +2 more sources

SUCROSE FATTY ACID COATING RETARDS PERICARP BROWNING OF LITCHI CV. ´HONG HUAY´

Acta Horticulturae, 2006
Pericarp browning of litchi fruit cv. 'Hong Huay' is a primary postharvest problem. The study determined the efficacy of sucrose fatty acid ester (SFE) coating in inhibiting browning. Fruit were dipped in 0.5-1.5% SFE or water (control) and stored at 5 C with 90-95% RH.
R. Kaewchana, C. Techavuthiporn, S. Kanlavanarat   +2 more
openaire   +1 more source

Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning

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
openaire   +1 more source

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

Journal of the Science of Food and Agriculture, 2000
Postharvest 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 ...
openaire   +1 more source

Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits

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, Ahmad Sattar Khan, Aman Ullah Malik, Muhammad Shahid   +3 more
openaire   +2 more sources

Changes in physico-chemical and sensory characters of litchi fruits affected with pericarp browning

Journal of Hill Agriculture, 2014
Market 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
openaire   +1 more source

tert ‐Butylhydroquinone alleviates a postharvest pericarp browning of longan fruit by regulating antioxidant metabolism

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, Wenjing Kang, Zhengke Zhang, Ziqin Yang, Yueming Jiang, Yonggui Pan, Jiali Yang   +6 more
openaire   +2 more sources

EFFECT OF METHYL JASMONATE ON PERICARP BROWNING OF POSTHARVEST LYCHEES

Journal of Food Processing and Preservation, 2010
SHAOYU YANG, YULONG CHEN, LINYAN FENG, EN YANG, XINGUO SU, YUEMING JIANG   +5 more
openaire   +1 more source