Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Bangdi Liu"'
Autor:
Wenya Li, Hua Chen, Jianhu Cheng, Min Zhang, Yan Xu, Lihua Wang, Xueqiao Zhao, Jinyao Zhang, Bangdi Liu, Jing Sun
Publikováno v:
Metabolites, Vol 14, Iss 8, p 417 (2024)
This study aimed to explore the effects of Bacillus amyloliquefaciens GSBa-1 treatment on anthracnose disease resistance and the metabolism of reactive oxygen species (ROS) and phenylpropanoids in mangoes during storage. Mangoes were soaked in a solu
Externí odkaz:
https://doaj.org/article/ef3ec99a7e1642549f4aad3fec804eee
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 9, Pp 5188-5198 (2023)
Abstract The objective of this study was to provide formulation of a new multilayer antibacterial film and to investigate the optimal use concentration of chitosan and carboxymethyl cellulose in the range from 0.5% to 2%, as well as its application f
Externí odkaz:
https://doaj.org/article/407d451704174875905d1721469deee3
Publikováno v:
Agriculture, Vol 14, Iss 7, p 1057 (2024)
Organic acids play critical roles in fruit physiological metabolism and sensory quality. However, the conventional storage of apple fruit at 0 ± 0.1 °C cannot maintain fruit acidity efficiently. This study investigated near-freezing temperature (NF
Externí odkaz:
https://doaj.org/article/80fa619b059c4b058aeb8a7fdd4f24dc
Autor:
Xinqun Zhou, Jianhu Cheng, Jing Sun, Shuzhen Guo, Xuexia Guo, Quan Chen, Xiaomei Wang, Xuan Zhu, Bangdi Liu
Publikováno v:
Horticulturae, Vol 9, Iss 7, p 840 (2023)
The mechanism by which LED red light irradiation regulates postharvest banana ripening was evaluated in this study by the continuous irradiation of banana fruits at the mature-green stage. In this study, a self-developed LED banana fresh-keeping cont
Externí odkaz:
https://doaj.org/article/39bdb55b4a9640dabb741c9cd727b923
Autor:
Qi Xin, Xinqun Zhou, Weibo Jiang, Min Zhang, Jing Sun, Kuanbo Cui, Yu Liu, Wenxiao Jiao, Handong Zhao, Bangdi Liu
Publikováno v:
Foods, Vol 12, Iss 12, p 2378 (2023)
The key factors for resistance to chilling injury in apricot fruits were obtained by analyzing the low-temperature storage characteristics of 21 varieties of apricot fruits in the main producing areas of China. Twenty-one varieties of apricots from d
Externí odkaz:
https://doaj.org/article/d9746fdb73da489da0bedd6f9361135a
Autor:
Bangdi Liu, Qi Xin, Min Zhang, Jianhu Chen, Qingchen Lu, Xinqun Zhou, Xiangxin Li, Wanli Zhang, Wei Feng, Haisheng Pei, Jing Sun
Publikováno v:
Foods, Vol 12, Iss 1, p 173 (2022)
Mango (Mangifera indica L.) is an important tropical fruit with a delicate taste, pleasant aroma, and high nutritional value. In recent years, with the promotion of the rural revitalization strategy and the development of the poverty alleviation indu
Externí odkaz:
https://doaj.org/article/b739f129325c4b98acd73a9759729019
Autor:
Qi Xin, Bangdi Liu, Jing Sun, Xinguang Fan, Xiangxin Li, Lihua Jiang, Guangfei Hao, Haisheng Pei, Xinqun Zhou
Publikováno v:
Agriculture, Vol 12, Iss 9, p 1351 (2022)
This study aimed to investigate that rapid high-temperature treatment (RHT) at an appropriate temperature could accelerate callus formation by effectively promoting the necessary metabolic pathways in sweet potato callus. In this study, the callus of
Externí odkaz:
https://doaj.org/article/c420eba39d5d4fb2bc13cbb63e9fd40a
Publikováno v:
Food Science and Human Wellness. :1-17
Publikováno v:
Journal of Food Processing and Preservation. 46
Publikováno v:
Scientia Horticulturae. 249:100-109
Sugars, acids, and aroma volatiles are essential flavor components of fruit; the fatty acid metabolic pathway is regarded as key to formation of fruit aroma compounds. In this study, we investigated the comparative influence of different storage temp