Results 91 to 100 of about 4,347 (205)
Journal of Integrative Plant Biology, Volume 68, Issue 7, Page 2264-2284, July 2026.In Ficus carica fruit, the MAP kinase FcMAPK4 phosphorylates the NAC transcription factor FcNOR, which cooperates with ethylene response factor FcERF5 to activate the pectin degradation gene FcPG12, thereby promoting rapid softening of fig fruit. ABSTRACT Rapid softening of fig (Ficus carica L.) fruit during ripening leads to extremely short shelf life;
Yuan Wang +6 more
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Non-Fruiting of Japan Persimmons Due to Lack of Pollen [PDF]
Science, 1909 n ...
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Advanced Materials, Volume 38, Issue 33, 12 June 2026.An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang +6 more
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Varietal differences in sweetness value and flesh juiciness among persimmon cultivars
Advances in Horticultural Science, 2020 To promote persimmon breeding project, we analyzed the sugar composition (a ratio of sucrose to hexose sugars, SH ratio) and flesh juiciness of 43 persimmon cultivars (Diospyros kaki Thunb.) consisting of 24 pollination-constant non-astringent (PCNA ...
Mikio Shiraishi, Hideaki Asakuma
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, 2014 本試驗之目的在調查'富有'甜柿果實不同貯藏溫度及不同果實大小對果實貯藏品質之影響，以了解'富有'甜柿果實之最佳貯藏方式及適合貯藏果實大小，以減少貯藏期間果實損失之發生。結果顯示，'富有'甜柿果實在l℃下貯藏有較佳的貯藏品質，果實於貯藏4週後可維持較高硬度，貯藏壽命約4星期;而於3~15℃貯藏時，果實嚴重軟化喪失商品價值。因此，'富有'甜柿果實建議貯藏溫度為l℃。此外，本試驗將不同大小'富有'甜柿果實貯藏於l℃下，結果顯示，以225-265g之小型果實硬度維持63.8N，l℃貯藏4週後以小果有較佳貯藏品質。
Ching-Chang Shiesh +5 more
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Food Science &Nutrition, Volume 14, Issue 6, June 2026.Biopolymer‐based food packaging offers a sustainable alternative to conventional petroleum‐derived plastics. Functional enhancement through nanocomposites, active packaging systems, and polymer modification significantly improves barrier performance, mechanical strength, and food preservation.
Songul Bayrak, Mehmet Akif Omeroglu
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ROLE OF POLLINATION ON INCREASING FRUIT SET LEVEL IN SOME NONASTRINGENT PERSIMMON CULTIVARS [PDF]
, 2016 Non-astringent persimmon production is increasing due to its ease of consumption. However, fruit set of persimmon contends excessive fruit drops and often cannot show its real performance. This study aimed to determine the effects of pollination on fruit
Sinan Eti +2 more
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Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou +9 more
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How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, Volume 103, Issue 3, Page 253-266, May/June 2026.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
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Mass modeling of persimmon fruit with some physical characteristics [PDF]
, 2014 For proper design of grading systems of horticultural crops, important relationships between the mass and other properties of fruits such as length, width, thickness, volumes and projected areas must be known. The aim of this research was to measure and
Shahbazi, Feizollah, Rahmati, Satar
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