Results 101 to 110 of about 670 (131)

Assessing the suitability of pitaya plant varieties for cultivation in the arid climate of Saudi Arabia. [PDF]

Heliyon
Al-Qthanin R, Salih AMME, Mohammed A Alhafidh F, Almoghram SAM, Alshehri GA, Alahmari NH.   +5 more
europepmc   +1 more source

Transcriptome Profiles Reveal Key Regulatory Networks during Single and Multifactorial Stresses Coupled with Melatonin Treatment in Pitaya (Selenicereus undatus L.). [PDF]

Int J Mol Sci
Khokhar AA, Hui L, Khan D, You Z, Zaman QU, Usman B, Wang HF.   +6 more
europepmc   +1 more source

Dynamic changes in ROS-antioxidant-metabolite network in dragon fruit infected with <i>Neoscytalidium dimidiatum</i>. [PDF]

Food Chem X
Xie L, Wang X, Ma X, Shen K, Zhang X, Wang X.   +5 more
europepmc   +1 more source

Nutrition, phytochemical profiling, in vitro biological activities, and in silico studies of South Chinese white pitaya (<i>Hylocereus undatus</i>). [PDF]

Heliyon
Asghar A, Shahid M, Gang P, Khan NA, Fang Q, Xinzheng L.   +5 more
europepmc   +1 more source

Chromatic symphony of fleshy fruits: functions, biosynthesis and metabolic engineering of bioactive compounds. [PDF]

Mol Hortic
Hu H, Pradhan N, Xiao J, Xia R, Liao P.
europepmc   +1 more source

Development and Characterization of PVA/KGM-Based Bioactive Films Incorporating Natural Extracts and Thyme Oil. [PDF]

Polymers (Basel)
Yeşilyurt A.
europepmc   +1 more source

Advances in Bract Coloration: Diversity, Pigment Synthesis, and Regulatory Mechanisms in Ornamental Plants. [PDF]

Plants (Basel)
Li X, Liu Y, Cai Z, Zhou Y.
europepmc   +1 more source

DomAda-FruitDet: Domain-Adaptive Anchor-Free Fruit Detection Model for Auto Labeling. [PDF]

Plant Phenomics
Zhang W, Zheng C, Wang C, Guo W.
europepmc   +1 more source

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Low-sugar content betaxanthins extracts from yellow pitaya (Stenocereus pruinosus)

Food and Bioproducts Processing, 2020
Abstract Consumer preferences, and potential health risks associated with the consumption of synthetic food colors, explain the commercial interest in alternatives from natural sources. Betaxanthins from cactus fruit have been used to color food products, but sugars are not usually removed from these extracts leading to processing and formulation ...
JOSÉ Rodríguez-Rodríguez, Karla Mayolo-Deloisa, R Parra-Saldivar   +2 more
exaly   +2 more sources

The effect of ripening stage on fruit quality after storage of yellow pitaya

Postharvest Biology and Technology, 1999
Abstract Some physicochemical properties and flavour quality were determined in yellow pitaya ( Selenicereus megalanthus ) fruits harvested either at the beginning of ripening (colour break), or when they reached good eating quality (advanced colour stage), and then stored for up to 4 weeks at either 10 or 20°C.
Yosef Mizrahi
exaly   +2 more sources