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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Frontiers in Nutrition, 2022 Rambutan is a famous tropical fruit with a unique flavor and considerable economic value. However, the high vulnerability to postharvest browning leads to a short shelf life of rambutan fruit.
Dongling Wei +8 more
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Spatially resolved metabolic distribution for unraveling the physiological change and responses in tomato fruit using matrix-assisted laser desorption/ionization–mass spectrometry imaging (MALDI–MSI) [PDF]
, 2016 Information on spatiotemporal metabolic behavior is indispensable for a precise understanding of physiological changes and responses, including those of ripening processes and wounding stress, in fruit, but such information is still limited.
Daisuke Miura +7 more
core +2 more sources
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
Influence of the use of acids and films in post-harvest lychee conservation
Revista Ceres, 2012 Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with ...
Danielle Fabíola Pereira da Silva +4 more
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Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts [PDF]
, 2018 Polyphenols of citrus by-products, due to their antioxidant and antimicrobial activities, could be valorized by pharmaceutical and food industries, adding a value to the citrus processing companies.
Bowyer, Michael C. +6 more
core +2 more sources
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 ...
Setsuko Maeda +5 more
openaire +2 more sources
In-season calcium-spray formulations improve calcium balance and fruit quality traits of peach. [PDF]
, 2011 Experiments to evaluate the effect of in-season calcium (Ca) sprays on late-season peach (Prunus persica L. Batsch cv. Calrico) were carried out for a 2-year period.
Fernandez Fernandez, Victoria +1 more
core +2 more sources
Nitric oxide reduces pericarp browning and preserves bioactive antioxidants in litchi
Scientia Horticulturae, 2014 a b s t r a c t Pericarp browning is the most important postharvest problem in litchi (Litchi chinensis Sonn.), which reduces the commercial acceptability and shelf life of fruit. In the present study, effect of nitric oxide (NO) on pericarp browning, bioactive antioxidants, and shelf life of fruit was investigated.
Kalyan Barman +3 more
openaire +1 more source
The Indian Journal of Agricultural Sciences, 2020 The present study was carried out during the years 2016–17 and 2017–18 to evaluate the effect of different packaging films for control of pericarp browning and maintenance of postharvest quality of litchi (Litchi chinensis Sonn.) fruits during cold ...
SHILPA SHILPA +4 more
doaj +1 more source