Results 81 to 90 of about 2,627 (174)
Crop Science, Volume 66, Issue 2, March/April 2026.Abstract Objectively selecting genotypes using genomic predictions for multiple traits warrants more empirical research. This study investigated how deployment of genomic prediction within the Clemson sorghum [Sorghum bicolor (L.) Moench] breeding program would help to develop hybrids adapted to the eastern United States.
R. E. Boyles +6 more
wiley +1 more source
Application of computer vision in the detection of chilling injury in bananas [PDF]
, 2013 Bananas were chilled at 6°C and the appearance of brown spots when exposed to ambient air, a phenomenon known as chilling injury (CI), was detected using computer vision.
Abdul Rahman, Russly +5 more
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Food Frontiers, Volume 7, Issue 2, March 2026.Sea red rice bran polysaccharides were separated and purified by DEAE‐52 column chromatography, yielding three components: SRBP‐I, II, and III. Moreover, all three are pentosan‐type polysaccharides predominantly composed of mannose. Among them, SRBP‐I demonstrated the most potent inhibitory effect on HeLa cells. Further investigation indicated that the
Jianping Chen +8 more
wiley +1 more source
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 +4 more
doaj +1 more source
Characterization of Plum Procyanidins by Thiolytic Depolymerization [PDF]
, 2008 The phenolic compounds of ?Green Gage? (GG) plums (Prunus domestica L.), ?Rainha Cla?udia Verde?, from a ?protected designation of origin? (PDO), in Portugal, were quantified in both flesh and skin tissues of plums collected in two different orchards (GG-
Barros, António S. +6 more
core +2 more sources
Lipofuscin-Like Substance Involved in Pericarp Browning of Postharvest Litchi Fruit During Storage [PDF]
The Open Food Science Journal, 2011 Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the ...
openaire +1 more source
Future Postharvest and Food, Volume 3, Issue 1, Page 59-68, March 2026.Effect of different postharvest treatments on shelf life and quality of two banana cultivars (Amritasagar and Mehersagar) in Bangladesh. Among the evaluated treatments, potassium permanganate (KMnO4) in unperforated polythene packaging effectively delayed ripening, increased total sugars and total soluble solids, and significantly extended shelf life ...
Lazia Rahman +3 more
wiley +1 more source
Biological ControlPericarp 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 +6 more
doaj +1 more source
Effect of Melatonin on Browning, Membrane Lipid and Energy Metabolisms in Postharvest Rambutan Fruit [PDF]
Shipin KexueIn 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
Effect of Chemical Treatments on the Shelf Life of Rambutans (Nephelium lappaceum) - II [PDF]
, 1988 Dipping rambutans for 5 minutes in sodium metabisulphite, calcium chloride and metabisulphite or calcium chloride and ascorbic acid solutions helped reduce %unacceptable fruits by up to 30% when fruits were stored packaged at 8 C Chemical dipping of ...
Abdullah, Fauziah +2 more
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