Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Chien Y. Wang"'
Publikováno v:
Food Technology and Biotechnology, Vol 45, Iss 2, Pp 166-173 (2007)
The antioxidant capacity, total phenolics, volatile compounds, and postharvest quality of strawberry fruit were evaluated after storage in high oxygen atmospheres (40, 60, 80, and 100 kPa) during 14 days at 5 °C. Strawberries stored at high oxygen a
Externí odkaz:
https://doaj.org/article/84ee1ba23da448528d139fc7cf125e10
Publikováno v:
Food Chemistry. 124:262-270
The effects of cultural systems and storage temperatures on antioxidant enzyme activities and nonenzyme antioxidant components in two cultivars (‘Earliglow’ and ‘Allstar’) of strawberries were investigated. Fruit samples were hand-harvested f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1ceff5389d9a55043d91a3734d77533
https://doi.org/10.1016/j.foodchem.2010.06.029
https://doi.org/10.1016/j.foodchem.2010.06.029
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:8658-8666
The effect of acidified calcium sulfate (ACS) on the quality of litchi ( Litchi chinensis Sonn. cv. 'Brewster') fruit after harvest was evaluated. ACS at 1.25% or higher concentrations significantly inhibited the activities of polyphenol oxidase and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc2c8c1ef1419612ab0d9206793956fe
https://doi.org/10.1021/jf100607e
https://doi.org/10.1021/jf100607e
Autor:
Chien Y. Wang
Publikováno v:
Acta Horticulturae. :267-273
Chilling injury in tropical and subtropical fruits can be alleviated by low temperature preconditioning, intermittent warming, heat treatment, controlled atmosphere storage, treatments with calcium or other chemicals, waxing, film packaging, genetic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e588f24d9590e0f34239c06d9081a2f5
https://doi.org/10.17660/actahortic.2010.864.35
https://doi.org/10.17660/actahortic.2010.864.35
Publikováno v:
Food Chemistry. 117:426-431
The levels of flavonoids in blueberries (Vaccinium corymbosum L.) were found to increase after illumination with UV-C. Phytochemicals affected included resveratrol, myricetin-3-arabinoside, quercetin-3-galactoside, quercetin-3-glucoside, kaempferol-3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c44aaba93b9e898a4bc980ab5adc0eb
https://doi.org/10.1016/j.foodchem.2009.04.037
https://doi.org/10.1016/j.foodchem.2009.04.037
Publikováno v:
Postharvest Biology and Technology. 52:24-29
Peaches (Prunus persica Batsch cv Baifeng) were harvested at the firm-mature stage and treated with various combinations of methyl jasmonate (MJ) and hot air (HA). Severity of internal browning and flesh mealiness, firmness, extractable juice, total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae694a16a5e62e95378d7ffe96ddaf2f
https://doi.org/10.1016/j.postharvbio.2008.09.011
https://doi.org/10.1016/j.postharvbio.2008.09.011
Publikováno v:
Journal of the Science of Food and Agriculture. 89:802-808
BACKGROUND: Peaches are susceptible to microbial decay during postharvest distribution at ambient temperature. To search foreffectivealternativestocurrentlyusedfungicidesfordiseasecontrol,inthisstudytheeffectofmethyljasmonate(MeJA) on disease resista
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70a574a174804c0c09923d4db7259463
https://doi.org/10.1002/jsfa.3516
https://doi.org/10.1002/jsfa.3516
Autor:
Shiow Y. Wang, Chien Y. Wang
Publikováno v:
Acta Horticulturae. :853-862
Nine cultivars of cranberries (Vucciniuin macrocarpon Aiton) were stored at four different temperatures (0, 5, 10, and 15°C) and were evaluated for decay, chilling injury, sugars, organic acids, fatty acids, total anthocyanins, total phenolics, anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::212bbee1a0252162aa7632259e1b0af3
https://doi.org/10.17660/actahortic.2009.810.114
https://doi.org/10.17660/actahortic.2009.810.114
Publikováno v:
Food Chemistry. 112:676-684
The effects of various fruit maturities and different light intensities on berry fruit quality, antioxidant capacity and phytonutrient levels in red raspberries ( Rubus ideaus L.) were determined. At harvest, immature berries contained significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96f88adfc08282735645b5699a28c29f
https://doi.org/10.1016/j.foodchem.2008.06.032
https://doi.org/10.1016/j.foodchem.2008.06.032
Publikováno v:
International Journal of Food Science & Technology. 36:767-773
Summary Ripe mangoes ‘Tommy Atkins’ were exposed to UV-C irradiation for 10 and 20 min, prior to storage for 14 days at 5 or 20 ∞C and a shelf-life period of 7 days at 20 ∞C. UV-C-treated fruit maintained better visual appearance than unirrad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25963a90990d99ce65a655f70726e9a6
https://doi.org/10.1111/j.1365-2621.2001.00522.x
https://doi.org/10.1111/j.1365-2621.2001.00522.x