Results 21 to 30 of about 2,627 (174)
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
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
core +1 more source
Divergence of gene regulation through chromosomal rearrangements [PDF]
, 2010 Background The molecular mechanisms that modify genome structures to give birth and death to alleles are still not well understood. To investigate the causative chromosomal rearrangements, we took advantage of the allelic diversity of the duplicated p1 ...
Wolfgang Goettel, Joachim Messing
core +1 more source
Regulation of pericarp browning in cold-stored litchi fruit using methyl jasmonate
Journal of King Saud University - Science, 2021 Abstract Postharvest litchi fruit is highly perishable and vulnerable to pericarp browning (PB), which affects marketability. In this study, the effect of vacuum infiltrated methyl jasmonate (0, 1, or 2 mM) on the quality of fresh cold stored (7 ± 1 °C and RH 85–90%) litchi.
Vinayak Deshi +5 more
openaire +1 more source
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
doaj +1 more source
Anthocyanins and anthocyanin-degrading enzymes in Kwai May and Wai Chee cultivars of litchis grown in Reunion Island and Spain [PDF]
, 2007 Introduction. Après récolte, les fruits du litchi (Litchi chinensis Sonn.) perdent rapidement la couleur rouge lumineuse de leur peau. Le brunissement du litchi récolté a été en grande partie attribué à la dégradation rapide, dans la peau, des colorants ...
Ducamp, Marie-Noelle +3 more
core +1 more source
Effect of Pectin Coatings Containing Trans-cinnamaldehyde on the Postharvest Quality of Rambutan
HortScience, 2022 Rambutan (Nephelium lappaceum L.) (Sapinadeae) fruit, a nutritional staple in Hawaii, exhibits desiccation and physiological browning soon after harvest, and methods to prolong shelf life may be commercially advantageous. In this study, freshly harvested
Xiuxiu Sun +5 more
doaj +1 more source
Transcriptome profiling for pericarp browning during long-term storage of intact lotus root (Nelumbo nucifera) [PDF]
Plant Growth Regulation, 2021 Abstract Lotus root ( Nelumbo nucifera ) is an edible rhizome that the consumption/production has continuously increased as more consumers demand convenient and ready-to-eat foods. However, the processing, storage, and transportation of fresh-cut fruits and vegetables promotes physiological deterioration, such as browning, which leads to a ...
Kanjana Worarad +8 more
openaire +1 more source
Frontiers in Microbiology, 2018 Longan fruit is a popular subtropical fruit with a relatively short shelf life at room temperature mainly due to pericarp browning and fungal infection.
Yihui Chen +7 more
doaj +1 more source
Use of low-pressure storage to improve the quality of tomatoes [PDF]
, 2017 Freshly harvested vine-ripened tomatoes (Solanum lycopersicum cv. Neang Pich) were stored at low pressure (4 kPa) at 10°C for 11 days with 100% RH. Fruit quality was examined upon removal and after being transferred to normal atmosphere (101 kPa) at 20°C
Bowyer, Michael C. +6 more
core +2 more sources