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Journal Abstract Search

347 related items for PubMed ID: 27041293

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  • 2. 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
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  • 4. Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.
    Zhang Z, Huber DJ, Qu H, Yun Z, Wang H, Huang Z, Huang H, Jiang Y.
    Food Chem; 2015 Mar 15; 171():191-9. PubMed ID: 25308659
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  • 5. 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 18; 66(28):7475-7484. PubMed ID: 29953220
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  • 7. 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 30; 336():127618. PubMed ID: 32771896
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  • 9. 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 Jan 30; 9():849385. PubMed ID: 35369102
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  • 10. 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 25; 278():552-559. PubMed ID: 30583410
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  • 12. Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention.
    Duan X, Wu G, Jiang Y.
    Molecules; 2007 Apr 11; 12(4):759-71. PubMed ID: 17851428
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  • 16. Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp.
    Deng M, Deng Y, Dong L, Ma Y, Liu L, Huang F, Wei Z, Zhang Y, Zhang M, Zhang R.
    Molecules; 2018 Sep 06; 23(9):. PubMed ID: 30200581
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  • 17. Pericarp browning and quality management of litchi fruit by antioxidants and salicylic acid during ambient storage.
    Kumar D, Mishra DS, Chakraborty B, Kumar P.
    J Food Sci Technol; 2013 Aug 06; 50(4):797-802. PubMed ID: 24425984
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  • 18. [The relationship between the desiccation-induced browning and the metabolism of active oxygen and phenolics in pericarp of postharvest longan fruit].
    Lin HT, Xi YF, Chen SJ.
    Zhi Wu Sheng Li Yu Fen Zi Sheng Wu Xue Xue Bao; 2005 Jun 06; 31(3):287-97. PubMed ID: 15961904
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  • 19. Exogenous melatonin delays oxidative browning in litchi during cold storage by regulating biochemical attributes and gene expression.
    Marak KA, Mir H, Siddiqui MW, Singh P, Homa F, Alamri S.
    Front Plant Sci; 2024 Jun 06; 15():1402607. PubMed ID: 38903429
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  • 20. Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit.
    Fang F, Liu B, Fu L, Tang H, Li Y, Pang X, Zhang Z.
    Foods; 2024 Mar 06; 13(5):. PubMed ID: 38472927
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