Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Jiqing LEI"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 170-177 (2023)
To clarify the species of the pathogens of soft rot of 'East Red' kiwifruit and the effect of melatonin on its control, using naturally disease 'East Red' kiwifruit as test material, the pathogenic bacteria of soft rot were isolated and cultured usin
Externí odkaz:
https://doaj.org/article/374c8c63a5bc4fd1920cb5bca7d87721
Autor:
Ni Zhang, Ning Ji, Renchan Liu, Rui Wang, Cunkun Chen, Chao Ma, Huali Nie, Jiqing Lei, Qiuyun Tao
Publikováno v:
Agronomy, Vol 13, Iss 12, p 2853 (2023)
Chinese cherries, with their delightful blend of sourness and sweetness, are highly favored for their taste and nutritional benefits. However, they mature in conditions of high temperatures and rainfall, making them vulnerable to fungal infections wh
Externí odkaz:
https://doaj.org/article/c76a9ee21d494fddb6f904751edf58e1
Publikováno v:
Agronomy, Vol 13, Iss 10, p 2450 (2023)
The comprehensive exploration and thorough understanding of the physicochemical characteristics of “Crystal” grapes in the Karst area of Southwest China can not only produce edible table grapes, but also offer significant theoretical backing for
Externí odkaz:
https://doaj.org/article/cd32e8167ed04bed9985daae07b647df
Publikováno v:
Foods, Vol 12, Iss 17, p 3197 (2023)
Soft rot is a severe postharvest disease of kiwifruit that causes enormous economic losses annually. In this study, we aimed to explore an effective pullulan-based active coating, incorporating food additives to reduce soft rot and extend the shelf l
Externí odkaz:
https://doaj.org/article/71a1c633f5f44f0db86ac26949c9d55b
Autor:
Han Yan, Rui Wang, Ning Ji, Sen Cao, Chao Ma, Jiangkuo Li, Guoli Wang, Yaxin Huang, Jiqing Lei, Liangjie Ba
Publikováno v:
Frontiers in Chemistry, Vol 10 (2022)
The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat “Guichang” kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Ha
Externí odkaz:
https://doaj.org/article/76b1279355ac404492c9ed383ae2fb03
Publikováno v:
Agronomy, Vol 13, Iss 4, p 1122 (2023)
Fresh bamboo shoots (Chimonobambusa quadrangularis) are subjected to senescence (e.g., lignification and browning) during postharvest storage. This study investigated the effects of 1-MCP and SO2 treatment on bamboo shoot senescence and its regulatio
Externí odkaz:
https://doaj.org/article/950c9c8fe530453a888d9c44bd036668
Publikováno v:
Foods, Vol 12, Iss 8, p 1665 (2023)
Dictyophora rubrovolvata is a typical edible fungus of Guizhou Province and is very popular due to its unique taste and texture. In this study, the effect of a controlled atmosphere (CA) on fresh-cut D. rubrovolvata shelf life was investigated. First
Externí odkaz:
https://doaj.org/article/e2810d7f0e5a46308feca146e97efb87
Autor:
Han Yan, Rui Wang, Ning Ji, Jiangkuo Li, Chao Ma, Jiqing Lei, Liangjie Ba, Guangzhong Wen, Xiaobo Long
Publikováno v:
Agronomy, Vol 13, Iss 1, p 46 (2022)
In order to study a short-term and efficient technology by 1-methylcyclopropene (1-MCP) in blueberry, the fruit was treated with 0, 0.5, 1 and 3 μL/L 1-MCP for 2 h then stored at 25 ± 1 °C with 40–50% relative humidity (RH) for 9 d. The weight l
Externí odkaz:
https://doaj.org/article/33b9b1350b1f497380ff027e875e8167
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 42, Article number: e64820, Published: 05 MAR 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 42, Article number: e64820, Published: 05 MAR 2021
To determine whether ozone can regulate fruit ripening and delay fruit aging, Kiwifruit (Actinidia deliciosa 'Guichang') was fumigated with different ozone concentrations (100 μL/L, 200 μL/L, 300 μL/L) for 3 h, stored at 1 °C and 85 ± 5% RH for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::523b8b68bd64f18a5a8994bf47b322fb
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100474
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100474
Publikováno v:
Pakistan Journal of Agricultural Sciences. Sep2019, Vol. 56 Issue 3, p577-585. 9p.