Selection and validation of reference genes for RT-qPCR analysis in the pericarp of Litchi chinensis
Biologia Plantarum, 2022 Real-time reverse transcription quantitative PCR (RT-qPCR) is an important tool for gene expression analysis. Suitable reference genes are the basis of accurate and reliable RT-qPCR results.
F. LI +6 more
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Horticulturae, 2023 The pericarp of the Longkong fruit rapidly browns during ambient storage, typically reducing its shelf life to between 3 and 7 days. Recently, n-butanol has demonstrated a promising effect in preventing this deterioration, extending the shelf life of ...
Narin Charoenphun +3 more
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Reversibility of lychee pericarp red color in relation to pericarp pH, activity of polyphenol oxidase, and particle size of brown pigment [PDF]
Fruits, 2004 Introduction . The peel of lychee fruit turns from its attractive bright red color to a dull brown color when the fruit starts to age. This study reports how the color change of lychee pericarp from red to brown is associated with several factors and may be reversed depending on its pH, anthocyanin content and brown pigments.
C. L. George Chu +2 more
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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
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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
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Mechanism of Action of Exogenous Sodium Nitroprusside Treatment in Alleviating Pericarp Browning of Refrigerated ‘Nanguo’ Pear Fruit [PDF]
Shipin KexueTo investigate the regulatory effect and possible mechanism of exogenous sodium nitroprusside (SNP) treatment on the pericarp browning of refrigerated ‘Nanguo’ pear fruit, the effect of 1.0 mmol/L SNP pretreatment on the pericarp browning of ‘Nanguo ...
SUN Yangyang, LUO Manli, JI Shujuan
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Foods, 2023 Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay.
Xiaomeng Guo +5 more
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Effect of Brown Pericarp and Seed Coat Gene Rc on Antioxidant Properties in Brown Rice
Breeding Research, 2007 種皮褐色遺伝子（着色遺伝子）Rcの同質遺伝子系統であるT65Rcとその親系統のP.T.B.10および台中65号を用いて， Rc遺伝子と玄米の抗酸化活性の関係を明らかにした．XYZ活性酸素消去発光法による赤米品種・系統の玄米および発芽玄米の過酸化水素消去活性は，白米の約9倍と著しく高かった．一方で，同質遺伝子系統のT65Rcと戻し交配親の台中65号における過酸化水素消去活性には有意差がなく，両者の値は白米と同程度に低かった．さらに，玄米のDPPHラジカル分光測定法においても，赤米品種・系統のラジカル消去活性は白米に対し有意に高かったが，T65Rcと台中65号のラジカル消去活性に有意差はなく，その活性は白米と同程度に低かった．これらの結果から，赤米の品種・系統の玄米および発芽玄米は ...
Maeda, Setsuko +5 more
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Effects of chitosan and citric acid on pericarp browning and polyphenol oxidase activity of longan fruit [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2010 This research was designed to study the effects of chitosan and citric acid (CA) on pericarp browning and polyphenol oxidase (PPO) activity of longan fruit.
Wittaya Apai +3 more
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Browning mechanism and process optimization during MaizeMaize KX7349 Drying
Julius-Kühn-Archiv, 2018 Browning of KX7349 maize during drying occurred mainly in the pericarp layer. Browning was caused by oxidation of water soluble matter in the pericarp layer. Moisture content had no significant influence on browning rate.
Zhang, Chongxia +3 more
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