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Genome-wide bioinformatics analysis of the MATE gene family for abiotic stress tolerance in sunflower (Helianthus annuus L.). [PDF]
PLoS OneHasan MN +3 more
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The utilization of red dragon fruit (Hylocereus polyrhizus) peel as broiler feed
, 2014 Mahata, Maria endo +4 more
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MATHEMATICAL MODELLING OF DRYING OF RED DRAGON FRUIT
2023Life Sciences and Environment Journal, 24, 1, 50 ...
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APPLICATION OF RED DRAGON FRUIT ON HEALING MUCOSAL WOUNDS OF WISTAR RAT
Journal of Health and Dental Sciences, 2023Red dragon fruit contains flavonoids that play role in wound healing. The purpose of this study was to determine the effect of red dragon fruit on the healing of oral mucosal wounds of Wistar rats. The research method used post test only control group design by making 3 groups: treatment, positive and negative control.
Sari Kusumadewi +3 more
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EXTRACTION AND DEVELOPMENT OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) FOR COSMETIC APPLICATION
ICCMETS Conference Proceedings 2023, 2023This study aims to evaluate the natural pigment extract from red dragon fruit for application in cosmetics. Aqueous extraction from both pulp and peel of red dragon fruit were performed by varying extraction temperature. The color pigment content was determined based on the absorbance using Ultraviolet-visible (UV-Vis) at 535 nm.
Ploysai Ohama +5 more
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Effects of red dragon fruit peel extract on tomato storage
Agrotek, 2019The aim of this study was to identify the effects of the peel extract of red dragon fruit on the quality of tomato fruit during storage. Twenty one tomato fruits were immerced in the peel extract with concentrations of 0% (T0), 25% (T1), 50% (T2) and 100% (T3), where T0 to T3 represented the various treatment groups. Three fruits in each treatment were
Inna M. Rumainum, Zali Natalia Tiblolab
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Development and nutritional evaluation of red dragon fruit jam sweetened with fructooligosaccharide
International Journal of Science and Research Archive, 2023The study aims to investigate 3 types of red dragon fruit jam with pulp and evaluate the final product's sensorial, microbiological and proximal analysis. The fruit was selected, sanitized, and pulp and cut were developed and evaluated. Three types of red dragon fruit jam were prepared and names T1, T2, and T3 increased according to red dragon fruit ...
null Mit Patel, null Dhanya joseph
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