Results 141 to 150 of about 1,947 (177)

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

Polymers (Basel)
Yeşilyurt A.
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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.
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Nutrition, phytochemical profiling, in vitro biological activities, and in silico studies of South Chinese white pitaya (Hylocereus undatus). [PDF]

Heliyon
Asghar A, Shahid M, Gang P, Khan NA, Fang Q, Xinzheng L.   +5 more
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Precise pigment biosynthesis for flower color design in <i>Brassica napus</i>. [PDF]

Hortic Res
Zheng Y, Shi R, Chen W, Wang X, Dun X, Wang H, Deng J.   +6 more
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DomAda-FruitDet: Domain-Adaptive Anchor-Free Fruit Detection Model for Auto Labeling. [PDF]

Plant Phenomics
Zhang W, Zheng C, Wang C, Guo W.
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Pectin-Based Active and Smart Film Packaging: A Comprehensive Review of Recent Advancements in Antimicrobial, Antioxidant, and Smart Colorimetric Systems for Enhanced Food Preservation. [PDF]

Molecules
Said NS, Lee WY.
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Plant Responses to Anomalous Heat and Drought Events in the Sonoran Desert. [PDF]

Glob Chang Biol
Wilder BT, Hultine KR, Dorshow WB, Vanderplank SE, López BR, Medel-Narváez A, Marvan M, Kindl K, Musgrave A, Macfarlan S, Ezcurra E.   +10 more
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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 ...
Luisaldo Sandate-Flores, José Rodríguez-Rodríguez, Gonzalo Velázquez, Karla Mayolo-Deloisa, Marco Rito-Palomares, J. Antonio Torres, Roberto Parra-Saldívar   +6 more
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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.
Avinoam Nerd, Yosef Mizrahi
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Effect of pollination method on fruit set and fruit characteristics in the vine cactusSelenicereus megalanthus(“yellow pitaya”)

The Journal of Horticultural Science and Biotechnology, 2005
SummaryThe vine cactus Selenicereus megalanthus, known as “yellow pitaya”, produces attractive tasty fruits and has considerable economic potential as a new exotic fruit crop. This study explored the effects of different pollination treatments on fruit set and fruit quality characteristics in 14 clones of S. megalanthus.
A. Dag, Y. Mizrahi
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