Results 41 to 50 of about 1,777 (175)

Comparative transcriptomic profiling in the pulp and peel of pitaya fruit uncovers the gene networks regulating pulp color formation

Frontiers in Plant Science, 2022
Pitaya (genus Hylocereus) is a popular fruit. To develop pitaya fruit with greater marketability and high nutritional value, it is important to elucidate the roles of candidate genes and key metabolites that contribute to the coloration of the pitaya ...
Xiaomei Li, Yayuan Tang, Yayuan Tang, Li Li, Li Li, Guidong Liang, Jing Li, Chaoan Liu, Xuemei He, Xuemei He, Jian Sun   +10 more
doaj   +1 more source

High-Throughput Sequencing Analysis of Endophytic Bacteria Diversity in Fruits of White and Red Pitayas from Three Different Origins [PDF]

Polish Journal of Microbiology, 2018
Pitaya contains various types of polyphenols, flavonoid and vitamins which are beneficial for health and it is among the most important commercial tropical fruits worldwide. Endophytic bacteria might be beneficial for plant growth and yield.
Zhen Ren, Shukun Tang, Yi Jiang, Mingxing Jiang, Shangyong Zheng, Wenjing Liu, Zhili Yang, Shuping Sang, Zebin Chen, Tiyuan Xia, Min Yin   +10 more
doaj   +1 more source

Effects of Different Film Packaging on Storage Quality and Physiological Characteristics of Pitaya

Shipin gongye ke-ji, 2022
In order to study the effect of different film packaging on storage quality and physiological characteristics of pitaya fruit, with 'Zihonglong' pitaya as the experimental material, three film packaging bags of polyethylene fresh-keeping bag (PE ...
Qin ZHANG, Xiaoqing DONG, Xin LIN, Dengcan LUO, Junsen PENG, Shian HUANG, Yuhua MA   +6 more
doaj   +1 more source

Application of red pitaya powder as a natural food colourant in fruit pastille

Jurnal Gizi Klinik Indonesia, 2017
Background: Confectionary products meet the important consumers’ need states of fun and enjoyment, especially among children. Synthetic colourant had been applied as a colouring agent in confectionery products for decades, however various adverse health ...
Low Pinn Yee, Chan Sook Wah
doaj   +1 more source

Elaboration of Blends of Pitaya Pulps With Acerola

Journal of Agricultural Science, 2021
Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on ...
Maria S. de Moraes, Rossana Maria Feitosa de Figueirêdo, Alexandre J. de M. Queiroz, Luís P. F. R da Silva, Mailson G. Gonçalves, Adolfo P. de Oliveira, Janaina A. D. Esmero, Nágela M. H. Mascarenhas, Joana D. P. de Matos, Semirames do N. Silva, Dannaya J. G. Quirino, Airton Gonçalves de Oliveira, Agdylannah F. Vieira, Morgana A. Araújo, Moisés Sesion de M. Neto, Francislaine S. dos Santos, Raimundo C. M. Rodrigues, Magaly M. L. da Costa   +17 more
openaire   +2 more sources

Anthocyanins and betalains in evolution: Why mutual exclusion remains the best‐supported model

Plant Biology, EarlyView.
Anthocyanins and betalains are plant pigments produced through different biosynthetic pathways and are generally considered mutually exclusive. We examine claims of their co‐occurrence, arguing that methodological flaws and data misinterpretation have led to unsupported reports, and offer recommendations for more rigorous future research.
B. Pucker, M. I. Khan
wiley   +1 more source

Toward Intelligent Adhesive Fibrillary Gripping Systems: Soft Coil–Based Misalignment And Shape Sensing

Advanced Sensor Research, Volume 5, Issue 7, July 2026.
A coil‐based soft sensor is presented for auto‐adaptive control of bioinspired dry adhesive robotic end‐effectors. The sensor enables misalignment detection during continuous motion and discriminates planar and convex surface geometries. Integrated into activated adhesive structures, the system achieves high angular accuracy and robust object ...
Simon Herter, Sarah C.L. Fischer
wiley   +1 more source

Heat‐Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh‐Cut Potatoes

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Fresh‐cut potatoes were immersed in 5% whey powder solutions preheated to 20°C, 50°C, 70°C, or 90°C for 10 min. Moderate heat treatment (50°C) optimized whey protein functionality by increasing free sulfhydryl groups, maintaining suitable acidity, and promoting partial protein unfolding.
Cemal Kasnak, Recep Palamutoğlu, Merve İnce‐Palamutoğlu   +2 more
wiley   +1 more source

Ripeness identification of pitaya fruit based on YOLOv8 and PSP-Ellipse

Shipin yu jixie
ObjectiveImprove the accuracy and robustness of maturity detection of pitaya fruit.MethodsCombining the YOLOv8 object detection model with the PSP-Ellipse segmentation algorithm, an efficient and accurate automatic identification method for pitaya fruit ...
LIU Xinpu, ZHAO Chunlei, LI Zhifeng, FENG Chao   +3 more
doaj   +1 more source

Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA

Food Chemistry: Molecular Sciences, 2022
Aspergillus flavus (A. flavus) is a postharvest fungus, causing pitaya fruit decay and limiting pitaya value and shelf life. However, safer and more efficient methods for preventing A. flavus contamination for pitaya fruit remain to be investigated.
Lishan Yao, Tao Zhang, Shurui Peng, Dan Xu, Zhenbin Liu, Hongbo Li, Liangbin Hu, Haizhen Mo   +7 more
doaj   +1 more source