Results 71 to 80 of about 955 (160)

Effect of Tea Polyphenols on Lipid Peroxidation and Antioxidant Activity of Litchi (Litchi chinensis Sonn.) Fruit during Cold Storage

Molecules, 2014
To understand the potential of application of tea polyphenols to the shelf life extension and quality maintenance of litchi (Litchi chinensis Sonn.) fruit, the fruits were dipped into a solution of 1% tea phenols for 5 min before cold storage at 4 °C ...
Wenrong Chen, Zhenzhen Zhang, Yanwen Shen, Xuewu Duan, Yuemin Jiang   +4 more
doaj   +1 more source

Rediscovery of Passiflora clypeophylla (subgenus Decaloba): a highly threatened and narrow endemic species found within a karstic canyon in Guatemala

Nordic Journal of Botany, Volume 2026, Issue 5, May 2026.
Passiflora clypeophylla, an endemic species to the Guatemalan karstic forests last seen in 1889 and deemed extinct, was rediscovered in the Department of Alta Verapaz, east of Cobán. The species was known only from a single specimen hailed from the type locality, Rubel Cruz, where it has been found again. An additional location has been identified in a
J.R. Kuethe, Dennis I. Medina, Saban Sequen, Maura L. Quezada   +3 more
wiley   +1 more source

LcVHA2 and LcVHA3 positively modulate energy metabolism and reduce pericarp browning in litchi fruit after application of Bacillus siamensis

Biological Control
Pericarp browning, postharvest disease, and a short storage life are the leading causes of economic losses in the litchi industry globally. Energy metabolism plays an integral role in regulating browning, disease resistance, and the shelf-life of litchi ...
Xin Wang, Muhammad Muzammal Aslam, Nanpu Cheng, Wenjun Jia, Rui Li, Wen Li, Yuanzhi Shao   +6 more
doaj   +1 more source

Effect of Melatonin on Browning, Membrane Lipid and Energy Metabolisms in Postharvest Rambutan Fruit [PDF]

Shipin Kexue
In this study, to investigate the effects of melatonin on pericarp browning in rambutan fruit, postharvest ‘Baoyan7’ rambutan fruit was immersed in melatonin solutions at varying concentrations for 15 min, air-dried, and then stored at 25 ℃ for 6 days ...
LIU Shiqi, WEI Dongling, LIU Jialiang, ZHANG Weimin, ZHANG Zhengke
doaj   +1 more source

Biochemical approaches to prevent pericarp browning in Lychee fruit (Litchi chinensis) during storage: A review

Annals of Tropical Research
Lychee fruit (Litchi chinensis) is widely known for its bright red pericarp and delicious flesh. However, during post-harvest storage, the commercial value of this fruit decreases due to pericarp browning.
David Chandra
doaj  

Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit

Food Technology and Biotechnology, 2005
Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine ...
Xingguo Su, Yueming Jiang, Xuewu Duan, Hai Liu, Yuebiao Li, Wenbin Lin, Yonghua Zheng   +6 more
doaj  

Effect of Packaging on Postharvest Quality Changes of Longkong

Walailak Journal of Science and Technology, 2014
Longkong has a short shelf life (3 to 5 days) at ambient temperature due to its pericarp browning and biochemical quality loss. The present study investigated the quality changes of longkong fruit during storage under passive modified atmospheric ...
Karthikeyan VENKATACHALAM, Mutita MEENUNE   +1 more
doaj   +1 more source

Tricin levels and expression of flavonoid biosynthetic genes in developing grains of purple and brown pericarp rice

PeerJ, 2019
The methylated flavone tricin has been associated with numerous health benefits, including reductions in intestinal and colon cancers in animal models. Tricin is found in a wide range of plant species and in many different tissues. However, whole cereal grains, such as rice, barley, oats, and wheat, are the only food sources of tricin, which is located
Alexander Poulev, Joseph R. Heckman, Ilya Raskin, Faith C. Belanger   +3 more
openaire   +3 more sources

Control of Unexpected Mucor lusitanicus in Litchi Fruit by Hydrocooling with Hypochlorous Acid and Cold Storage

Horticulturae
Litchi fruit (Litchi chinensis Sonn.) is highly perishable because its shelf life is significantly limited by pericarp browning and microbial spoilage.
I-Fang Liu, Huey-Ling Lin, Chang-Lin Chen   +2 more
doaj   +1 more source

Postharvest melatonin treatment inhibited longan (Dimocarpus longan Lour.) pericarp browning by increasing ROS scavenging ability and protecting cytomembrane integrity. [PDF]

Food Sci Nutr, 2021
Luo T, Yin F, Liao L, Liu Y, Guan B, Wang M, Lai T, Wu Z, Shuai L.   +8 more
europepmc   +1 more source