Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Shuzhi Yuan"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 292-299 (2024)
Sweet corn was highly susceptible to senescence due to its elevated physiological metabolism after harvest, resulting in a decline in its edible quality. The aim of this study was to assess the effects of a cold storage insulation packaging box on th
Externí odkaz:
https://doaj.org/article/29bd4ddc86724990bd464fca9fc8cbc7
Autor:
Yaqi Zhao, Junyan Shi, Bihong Feng, Shuzhi Yuan, Xiaozhen Yue, Wenlin Shi, Zhicheng Yan, Dongying Xu, Jinhua Zuo, Qing Wang
Publikováno v:
Journal of Advanced Research, Vol 59, Iss , Pp 65-78 (2024)
Introduction: Folic acid (FA) is a critical metabolite in all living organisms and an important nutritional component of broccoli. Few studies have been conducted on the impact of an exogenous application of FA on the postharvest physiology of fruits
Externí odkaz:
https://doaj.org/article/62ab45cf34db44fcbca9535c9ad64ed8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 295-302 (2024)
In order to explore the effect of ozone micro-nano-bubbles (Ozone MNBs) on “green” and the regulative mechanism in soybean sprout, this study took soybean sprout as the experimental material, treated with 4 mg/L Ozone MNBs and stored in white LED
Externí odkaz:
https://doaj.org/article/304138bd20324989aca76dba6d939852
Autor:
Xinzhi Cui, Yibing Ding, Chanchan Sun, Xiulian Li, Shuzhi Yuan, Fengjun Guo, Xiangquan Zeng, Xinguang Fan, Shuyang Sun
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
IntroductionTraditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and the high respiration rate characteristics of winter jujube will produce an atmosphere component with high CO2 concentration in
Externí odkaz:
https://doaj.org/article/08a6be8ee8e7498a82461be79069ac1c
Autor:
Tian TIAN, Yaqi ZHAO, Qing WANG, Zhanjun QIN, Yuan PAN, Wenlin SHI, Jinhua ZUO, Shuzhi YUAN, Xiaozhen YUE, Bihong FENG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 387-397 (2023)
In this study, the effects of storage at 4 ℃ for 0, 30 and 60 d on the phenolic content and browning key enzyme activities of fresh-cut yam during shelf life were investigated using 'Changshan fine hair yam' vegetable yam and 'Henan Wenxian' iron s
Externí odkaz:
https://doaj.org/article/9a84bd7c226142e5a61c4d55c37d207b
Autor:
Chunmei Bai, Caie Wu, Lili Ma, Anzhen Fu, Yanyan Zheng, Jiawei Han, Changbao Li, Shuzhi Yuan, Shufang Zheng, Lipu Gao, Xinhua Zhang, Qing Wang, Demei Meng, Jinhua Zuo
Publikováno v:
Horticultural Plant Journal, Vol 9, Iss 1, Pp 109-121 (2023)
Tomato is one of the most important vegetable crops in the world and is a model plant used to study the ripening of climacteric fleshy fruit. During the ripening process of tomato fruit, flavor and aroma metabolites, color, texture and plant hormones
Externí odkaz:
https://doaj.org/article/96eb62dfcb7c42a4842f737e7c4d96af
Autor:
Shixian Zeng, Jingchun Cui, Jinliang Xiong, Shuzhi Yuan, Xiaozhen Yue, Wenqiang Guan, Lipu Gao, Jia Liu, Jinhua Zuo, Qing Wang
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Foodborne illnesses present a major threat to public health and are frequently attributed to foodborne pathogens present on fresh produce. Some opportunistic pathogens of broccoli are also responsible for causing head rot. Three different light treat
Externí odkaz:
https://doaj.org/article/354a3150e98047d090d57e0cd6ee3f9a
Publikováno v:
Foods, Vol 12, Iss 5, p 1105 (2023)
The effect of palmitic acid (PA) on stem browning was investigated in freshly harvested mini-Chinese cabbage (Brassica pekinensis). Results indicated that concentrations of PA ranging from 0.03 g L−1 to 0.05 g L−1 inhibited stem browning and decr
Externí odkaz:
https://doaj.org/article/d36768800e984320b652f55ed00deb74
Autor:
Chunmei Bai, Yanyan Zheng, Christopher B. Watkins, Anzhen Fu, Lili Ma, HongWu Gao, Shuzhi Yuan, Shufang Zheng, Lipu Gao, Qing Wang, Demei Meng, Jinhua Zuo
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Tomato fruit is susceptible to chilling injury (CI) when stored at low temperatures, limiting its storage potential, and resulting in economic loss if inappropriate temperatures are used. Brassinolide (BR) is a plant growth regulator that is known to
Externí odkaz:
https://doaj.org/article/100b4da274c74f3a82dde652e5b7f06f
Publikováno v:
Foods, Vol 10, Iss 12, p 2964 (2021)
This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results
Externí odkaz:
https://doaj.org/article/a5e75dcd58054e84832d337540689b99