Fruit Set and Development of Lychee

Autor: Joubert, A.J., Degi, Konosuke, Citruc and Subtropical Fruit Research Institute, South Africa

Publikováno v: 沖縄農業. 33(2):42-53

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::78b4abb025b85ff68a94a69fd3784062
http://hdl.handle.net/20.500.12001/1420

Role of the plum cuticle layer in influencing fruit texture and permeation during the salting process.

Autor: Liu D; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China., Zhou H; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China., Huang H; Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China. Electronic address: huangw0109@gmail.com., Wang Q; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming 525000, China., Lin D; Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China., Liu S; School of Food Science, Sichuan Agricultural University, Ya'an 625000, Sichuan, China., Qin W; School of Food Science, Sichuan Agricultural University, Ya'an 625000, Sichuan, China., Xiao G; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China. Electronic address: gshxiao@aliyun.com.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 24; Vol. 469, pp. 142598. Date of Electronic Publication: 2024 Dec 24.

PpNAP4 and ethylene act in a regulatory loop to modulate peach fruit ripening and softening.

Autor: Dai J; College of Horticulture, Northwest A & F University, Yangling 712100, China., Xu Z; College of Horticulture, Northwest A & F University, Yangling 712100, China; Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China., Zhang X; College of Horticulture, Northwest A & F University, Yangling 712100, China., Fang Z; College of Horticulture, Northwest A & F University, Yangling 712100, China., Zhu J; College of Horticulture, Northwest A & F University, Yangling 712100, China., Kang T; College of Horticulture, Northwest A & F University, Yangling 712100, China., Xu Y; College of Horticulture, Northwest A & F University, Yangling 712100, China., Hu Y; College of Horticulture, Northwest A & F University, Yangling 712100, China., Cao L; Howard Hughes Medical Institute, Duke University, Durham, NC 27708, USA; Department of Biology, Box 90338, Duke University, Durham, NC 27708, USA. Electronic address: lc353@duke.edu., Zhao C; College of Horticulture, Northwest A & F University, Yangling 712100, China. Electronic address: zhcc@nwsuaf.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 18; Vol. 291, pp. 138791. Date of Electronic Publication: 2024 Dec 18.

Characterization of a longan pericarp browning related peroxidase with a focus on its role in proanthocyanidin and lignin polymerization.

Autor: Wei J; Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences; Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Trees, Guangzhou, 510640, China; College of Life Sciences, South China Agricultural University, Guangzhou 510642, China., Liu B; College of Horticulture, South China Agricultural University, Guangzhou 510642, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources / Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables / Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China., Zhong R; College of Life Sciences, South China Agricultural University, Guangzhou 510642, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources / Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables / Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China., Chen Y; College of Life Sciences, South China Agricultural University, Guangzhou 510642, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources / Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables / Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China., Fang F; College of Horticulture, South China Agricultural University, Guangzhou 510642, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources / Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables / Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China., Huang X; College of Horticulture, South China Agricultural University, Guangzhou 510642, China., Pang X; College of Life Sciences, South China Agricultural University, Guangzhou 510642, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources / Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables / Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China. Electronic address: xqpang@scau.edu.cn., Zhang Z; College of Horticulture, South China Agricultural University, Guangzhou 510642, China; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources / Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables / Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China. Electronic address: zqzhang@scau.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140937. Date of Electronic Publication: 2024 Aug 20.

Fabrication, modification, interaction mechanisms, and applications of fish gelatin: A comprehensive review.

Autor: Su XN; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China., Khan MF; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China., Xin-Ai; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China. Electronic address: aixin@stu.gdou.edu.cn., Liu DL; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China., Liu XF; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China., Zhao QL; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China., Cheong KL; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China. Electronic address: klcheong@gdou.edu.cn., Zhong SY; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China; Shenzhen Research Institute, Guangdong Ocean University, Shenzhen 518108, China. Electronic address: zhongsy@gdou.edu.cn., Li R; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang 524008, China. Electronic address: lirui@gdou.edu.cn.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 11; Vol. 288, pp. 138723. Date of Electronic Publication: 2024 Dec 11.