176 related articles for article (PubMed ID: 31000248)
1. Changes in pericarp metabolite profiling of four litchi cultivars during browning.
Chen X; Wu Q; Chen Z; Li T; Zhang Z; Gao H; Yun Z; Jiang Y
Food Res Int; 2019 Jun; 120():339-351. PubMed ID: 31000248
[TBL] [Abstract][Full Text] [Related]
2. Metabolic variations in the pulp of four litchi cultivars during pulp breakdown.
Chen X; Gao H; Chen Z; Li T; Zhang Z; Yun Z; Jiang Y
Food Res Int; 2021 Feb; 140():110080. PubMed ID: 33648299
[TBL] [Abstract][Full Text] [Related]
3. Cloning and expression analysis of litchi (Litchi Chinensis Sonn.) polyphenol oxidase gene and relationship with postharvest pericarp browning.
Wang J; Liu B; Xiao Q; Li H; Sun J
PLoS One; 2014; 9(4):e93982. PubMed ID: 24763257
[TBL] [Abstract][Full Text] [Related]
4. The role of hydrogen-rich water in delaying the pulp breakdown of litchi fruit during postharvest storage.
Gao H; Li F; Chen X; You Z; Wei L; Liu Y; Liu P; He M; Hong M; Zhu H; Duan X; Jiang Y; Yun Z
Food Chem; 2024 Sep; 453():139694. PubMed ID: 38776793
[TBL] [Abstract][Full Text] [Related]
5. Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning.
Yun Z; Gao H; Chen X; Chen Z; Zhang Z; Li T; Qu H; Jiang Y
Food Chem; 2021 Jan; 336():127618. PubMed ID: 32771896
[TBL] [Abstract][Full Text] [Related]
6. Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage.
Li T; Shi D; Wu Q; Zhang Z; Qu H; Jiang Y
Food Chem; 2019 Apr; 278():552-559. PubMed ID: 30583410
[TBL] [Abstract][Full Text] [Related]
7. Cytokinin treatment modifies litchi fruit pericarp anatomy leading to reduced susceptibility to post-harvest pericarp browning.
Fahima A; Levinkron S; Maytal Y; Hugger A; Lax I; Huang X; Eyal Y; Lichter A; Goren M; Stern RA; Harpaz-Saad S
Plant Sci; 2019 Jun; 283():41-50. PubMed ID: 31128712
[TBL] [Abstract][Full Text] [Related]
8. [A comparative study of postharvest fruit senescence in different litchi cultivars].
Huang XM; Wang HC; Li JG; Luo S; Yuan WQ; Lu JM; Yin JH; Huang HB
Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue Xue Bao; 2005 Oct; 31(5):555-8. PubMed ID: 16222101
[TBL] [Abstract][Full Text] [Related]
9. Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit.
Ali S; Khan AS; Malik AU; Nawaz A; Shahid M
J Food Biochem; 2019 Mar; 43(3):e12746. PubMed ID: 31353553
[TBL] [Abstract][Full Text] [Related]
10. Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (
Fang F; Liu B; Fu L; Tang H; Li Y; Pang X; Zhang Z
Foods; 2024 Mar; 13(5):. PubMed ID: 38472927
[TBL] [Abstract][Full Text] [Related]
11. Storability and Linear Regression Models of Pericarp Browning and Decay in Fifty Litchi (
Huang K; Fu D; Jiang Y; Liu H; Shi F; Wen Y; Cai C; Chen J; Ou L; Yan Q
Foods; 2023 Apr; 12(8):. PubMed ID: 37107520
[TBL] [Abstract][Full Text] [Related]
12. Differential expression of litchi XET genes in relation to fruit growth.
Lu W; Wang Y; Jiang Y; Li J; Liu H; Duan X; Song L
Plant Physiol Biochem; 2006; 44(11-12):707-13. PubMed ID: 17079153
[TBL] [Abstract][Full Text] [Related]
13. Effects of a novel chitosan formulation treatment on quality attributes and storage behavior of harvested litchi fruit.
Jiang X; Lin H; Shi J; Neethirajan S; Lin Y; Chen Y; Wang H; Lin Y
Food Chem; 2018 Jun; 252():134-141. PubMed ID: 29478523
[TBL] [Abstract][Full Text] [Related]
14. Effect of controlled atmosphere storage on pericarp browning, bioactive compounds and antioxidant enzymes of litchi fruits.
Ali S; Khan AS; Malik AU; Shahid M
Food Chem; 2016 Sep; 206():18-29. PubMed ID: 27041293
[TBL] [Abstract][Full Text] [Related]
15. Differential expression of anthocyanin biosynthetic genes in relation to anthocyanin accumulation in the pericarp of Litchi chinensis Sonn.
Wei YZ; Hu FC; Hu GB; Li XJ; Huang XM; Wang HC
PLoS One; 2011 Apr; 6(4):e19455. PubMed ID: 21559331
[TBL] [Abstract][Full Text] [Related]
16. Control of post-harvest pericarp browning of litchi (Litchi chinensis Sonn).
Neog M; Saikia L
J Food Sci Technol; 2010 Jan; 47(1):100-4. PubMed ID: 23572609
[TBL] [Abstract][Full Text] [Related]
17. Biological control agents colonize litchi fruit during storage and stimulate physiological responses to delay pericarp browning.
Zheng L; Huang S; Huang J; Deng Y; Wu Z; Jiang Z; Yu G
Front Microbiol; 2022; 13():1093699. PubMed ID: 36687658
[TBL] [Abstract][Full Text] [Related]
18. Combined Application of Malic Acid and Lycopene Maintains Content of Phenols, Antioxidant Activity, and Membrane Integrity to Delay the Pericarp Browning of Litchi Fruit During Storage.
Huang H; Wang L; Bi F; Xiang X
Front Nutr; 2022; 9():849385. PubMed ID: 35369102
[TBL] [Abstract][Full Text] [Related]
19. Comparative transcriptome and metabolome provides new insights into the regulatory mechanisms of accelerated senescence in litchi fruit after cold storage.
Yun Z; Qu H; Wang H; Zhu F; Zhang Z; Duan X; Yang B; Cheng Y; Jiang Y
Sci Rep; 2016 Jan; 6():19356. PubMed ID: 26763309
[TBL] [Abstract][Full Text] [Related]
20. Metabolomic and transcriptomic profiling of three types of litchi pericarps reveals that changes in the hormone balance constitute the molecular basis of the fruit cracking susceptibility of Litchi chinensis cv. Baitangying.
Wang JG; Gao XM; Ma ZL; Chen J; Liu YN; Shi WQ
Mol Biol Rep; 2019 Oct; 46(5):5295-5308. PubMed ID: 31440876
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
