136 related articles for article (PubMed ID: 36808022)
1. Cuticular wax metabolism responses to atmospheric water stress on the exocarp surface of litchi fruit after harvest.
Huang H; Liu H; Wang L; Xiang X
Food Chem; 2023 Jul; 414():135704. PubMed ID: 36808022
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Cuticular wax composition changes of 10 apple cultivars during postharvest storage.
Chai Y; Li A; Chit Wai S; Song C; Zhao Y; Duan Y; Zhang B; Lin Q
Food Chem; 2020 Sep; 324():126903. PubMed ID: 32361095
[TBL] [Abstract][Full Text] [Related]
5. Water loss from litchi (Litchi chinensis) and longan (Dimocarpus longan) fruits is biphasic and controlled by a complex pericarpal transpiration barrier.
Riederer M; Arand K; Burghardt M; Huang H; Riedel M; Schuster AC; Smirnova A; Jiang Y
Planta; 2015 Nov; 242(5):1207-19. PubMed ID: 26159434
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Dissecting the Roles of Cuticular Wax in Plant Resistance to Shoot Dehydration and Low-Temperature Stress in
Rahman T; Shao M; Pahari S; Venglat P; Soolanayakanahally R; Qiu X; Rahman A; Tanino K
Int J Mol Sci; 2021 Feb; 22(4):. PubMed ID: 33557073
[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. Tomato fruit cuticular waxes and their effects on transpiration barrier properties: functional characterization of a mutant deficient in a very-long-chain fatty acid beta-ketoacyl-CoA synthase.
Vogg G; Fischer S; Leide J; Emmanuel E; Jetter R; Levy AA; Riederer M
J Exp Bot; 2004 Jun; 55(401):1401-10. PubMed ID: 15133057
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Transcriptomic analysis of Litchi chinensis pericarp during maturation with a focus on chlorophyll degradation and flavonoid biosynthesis.
Lai B; Hu B; Qin YH; Zhao JT; Wang HC; Hu GB
BMC Genomics; 2015 Mar; 16(1):225. PubMed ID: 25887579
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Variations of membrane fatty acids and epicuticular wax metabolism in response to oleocellosis in lemon fruit.
Zhou X; Wang Z; Zhu C; Yue J; Yang H; Li J; Gao J; Xu R; Deng X; Cheng Y
Food Chem; 2021 Feb; 338():127684. PubMed ID: 32916584
[TBL] [Abstract][Full Text] [Related]
18. The developmental pattern of tomato fruit wax accumulation and its impact on cuticular transpiration barrier properties: effects of a deficiency in a beta-ketoacyl-coenzyme A synthase (LeCER6).
Leide J; Hildebrandt U; Reussing K; Riederer M; Vogg G
Plant Physiol; 2007 Jul; 144(3):1667-79. PubMed ID: 17468214
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention.
Duan X; Wu G; Jiang Y
Molecules; 2007 Apr; 12(4):759-71. PubMed ID: 17851428
[TBL] [Abstract][Full Text] [Related]
20. Delay of Postharvest Browning in Litchi Fruit by Melatonin via the Enhancing of Antioxidative Processes and Oxidation Repair.
Zhang Y; Huber DJ; Hu M; Jiang G; Gao Z; Xu X; Jiang Y; Zhang Z
J Agric Food Chem; 2018 Jul; 66(28):7475-7484. PubMed ID: 29953220
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]