Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Yunxiao Feng"'
Publikováno v:
Biosensors, Vol 14, Iss 6, p 269 (2024)
Optical bioassays are challenged by the growing requirements of sensitivity and simplicity. Recent developments in the combination of redox cycling with different optical methods for signal amplification have proven to have tremendous potential for i
Externí odkaz:
https://doaj.org/article/cbb5411e88664b23a4ea86c3fcafb6d2
Publikováno v:
Plants, Vol 13, Iss 4, p 516 (2024)
The ‘Huangguan’ pear is one of the high-quality pear cultivars produced in China. However, the bagged fruit of the ‘Huangguan’ pear often suffers from peel browning spots after rain during their mature period. In this study, in an effort to d
Externí odkaz:
https://doaj.org/article/2fe183db5f724304a3b0d19a8b8a38c6
Autor:
Cwyn Solvi, Yonghe Zhou, Yunxiao Feng, Yuyi Lu, Mark Roper, Li Sun, Rebecca J Reid, Lars Chittka, Andrew B Barron, Fei Peng
Publikováno v:
eLife, Vol 11 (2022)
Are animals’ preferences determined by absolute memories for options (e.g. reward sizes) or by their remembered ranking (better/worse)? The only studies examining this question suggest humans and starlings utilise memories for both absolute and rel
Externí odkaz:
https://doaj.org/article/720b8f556d124b3da06ad41625ab332a
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Superficial scald is a serious physiological disorder in “Yali” pear (Pyrus bretschneideri Rehd. cv. Yali) after long-term cold storage. Changes in superficial scald, ethylene production, α-farnesene and phenylpropane metabolism with associated
Externí odkaz:
https://doaj.org/article/fa2a7232be844476a18881db8785ae21
Autor:
Chuangqi Wei, Yanyan Wu, Zhenyu Ma, Yudou Cheng, Yeqing Guan, Yang Zhang, Yunxiao Feng, Xueling Li, Junfeng Guan
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 6, p 5326 (2023)
‘Huangguan’ pear (Pyrus bretschneideri Rehd) fruit is susceptible to cold, characterized by developing peel browning spots (PBS) during cold storage. Additionally, ethylene pretreatment reduces chilling injury (CI) and inhibits PBS occurrence, bu
Externí odkaz:
https://doaj.org/article/2b9c2c35cde64432b57101753293f773
Publikováno v:
Horticulturae, Vol 9, Iss 2, p 179 (2023)
‘Huangguan’ pear (Pyrus bretschneideri Rehd. cv. Huangguan) is a widely planted cultivar in China. However, it is susceptible to core browning after harvest. In this study, aminoethoxyvinylglycine (AVG) was applied at 200 mg L−1 one and two wee
Externí odkaz:
https://doaj.org/article/c2b65a26a3c745ccadf4c8664e62941b
Autor:
Yunxiao Feng, Hong Cheng, Yudou Cheng, Jiangli Zhao, Jingang He, Nan Li, Jinxiao Wang, Junfeng Guan
Publikováno v:
Foods, Vol 12, Iss 1, p 187 (2023)
As a traditional folk medicine, pear paste has important nutritional and health effects. The physicochemical properties and antioxidant activities of pear pastes prepared from 23 different cultivars were investigated, including color parameters ( L*,
Externí odkaz:
https://doaj.org/article/4a7baa7a18a3490db718019345cb8abd
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 94 (2021)
This study assessed the influence of 1-MCP treatment on the fruit quality and flesh browning of ‘Red Fuji’ apple at shelf life after long-term cold storage. The ‘Red Fuji’ fruit were stored at 0±0.5 °C for 270 days after treating with 1.0
Externí odkaz:
https://doaj.org/article/957f82145663453cbc8e90a14046c29c
Publikováno v:
Horticulturae, Vol 8, Iss 11, p 1022 (2022)
‘Huangguan’ pear (Pyrus bretschneideri Rehd. cv. Huangguan) fruit is sensitive to chilling injury (CI), which exhibits peel browning spots (PBS) during cold storage. Dehydrin (DHN) is considered to be related to cold tolerance in plants, but its
Externí odkaz:
https://doaj.org/article/75da3c44e5794c4ca465892e42eac709
Autor:
Jingang He, Yunxiao Feng, Yudou Cheng, Thirupathi Karuppanapandian, Jinxiao Wang, Junfeng Guan
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 20, p 12088 (2022)
Superficial scald is a postharvest physiological disorder that occurs in pear during and after cold storage. In this study, the superficial scald index; α-farnesene and its oxidation products, conjugated trienols (CTols); phenolic content; and the e
Externí odkaz:
https://doaj.org/article/cb77ba1cdc5b48ea900ec503bdd3c25c