Results 271 to 280 of about 192,816 (305)

OPTICAL TECHNIQUES TO ESTIMATE THE RIPENESS OF RED-PIGMENTED FRUITS

Transactions of the ASAE, 2004
During fruit ripening, chlorophyll degradation is responsible for the degreening of the ground color, which is a well-established ripeness indicator for several species. In completely red-pigmented cultivars of fruits such as apples and peaches, this process is not visible, being masked by anthocyanins in the skin.
L. Bodria, M. Fiala, R. Guidetti, R. Oberti   +3 more
openaire   +2 more sources

Obtainment process of carotenoids concentrate rich in lycopene from red fruits and/or red fruit pulp

2018
The present disclosure relates to solid-liquid extraction of extract rich in lycopene from red fruit, namely guava and/or tomato. The process of extraction according to the present invention allows carotenoids extract rich in lycopene. Additionally, the reagent use in the extraction process is suitable for food industry applications, so the process of ...
Amorim, Adriany das Graças Nascimento, Leite, José Roberto de Souza de Almeida, Pintado, Manuela Esteves   +2 more
openaire  

Carotenoid composition in buah merah (Pandanus conoideus Lam.), an indigenous red fruit of the Papua Islands

Journal of Food Composition and Analysis, 2021
, Ritsuko Fujii, Yuzo Shioi
exaly  

Fruit tree red spider mite

1992
The fruit tree red spider mite (Panonychus ulmi (Koch)) is mainly a pest of apple, plum and damson, but it sometimes attacks pear. Other host plants include bush and cane fruits. It is also a pest of certain ornamental rosaceous trees, especially Malus, Prunus and Sorbus. Damage is caused by the feeding of the mites on the foliage.
openaire   +1 more source

Differential regulation of red light- and ethephon-induced degreening in postharvest kumquat fruit

Postharvest Biology and Technology, 2023
Jinli Gong, Hongbin Yang, Yunliu Zeng
exaly  

Preharvest Application of Phenylalanine Induces Red Color in Mango and Apple Fruit’s Skin

Antioxidants, 2022
Manish Kumar Patel, Rinat Ovadia, Dalia Maurer   +2 more
exaly  

Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit

Foods, 2023
Pavel Pashkovskiy, Nikolay N Sleptsov, Vladimir Kreslavski   +2 more
exaly  

Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin

Ultrasonics Sonochemistry, 2022
Zhi-Hong Zhang, Wenjuan Qu, Man-Sheng Wang   +2 more
exaly  

Preparation of branched RG-I-rich pectin from red dragon fruit peel and the characterization of its probiotic properties

Carbohydrate Polymers, 2023
exaly  

Effects of pectinase treatment on the physicochemical and oenological properties of red dragon fruit wine fermented with Torulaspora delbrueckii

LWT - Food Science and Technology, 2020
Yuyun Lu, Shao-Quan Liu
exaly