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Vitae, 2012 The effect of pre- and postharvest applications of 200 and 400 μgL-1 aqueous solutions of 1-methylcyclopropene (1-MCP) on yellow pitahaya (maturity stage 3) was assessed. Changes in respiratory rate, color, firmness, soluble solids content, titratable acidity, maturity index, weight loss and commercial preservation were measured.
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Protective effect of polysaccharides from Haw. fruits on streptozotocin-induced diabetic rats
Carbohydrate Polymers, 2015Xue-Qiang Zha, Han-Qing Chen, Jie Gao
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Supercritical carbon dioxide extraction of seed oil from Haw. and its antioxidant activity
Food Chemistry, 2009Yu-Jie Fu, Yuan-Gang Zu
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Yellow Pitahaya (Selenicereus megalanthus Haw.): The Less Known of the Pitahayas
FoodsMaría E García-Pastor +2 more
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Antibacterial Action of Haw Pectic Oligosaccharides
International Journal of Food Properties, 2013Tuoping Li, Rugang Zhu, Suhong Li
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Fractionation and structural characterization of haw pectin oligosaccharides
European Food Research and Technology, 2011Tuoping Li, Shan Jin, Rugang Zhu
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