Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Yuquan Duan"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 274-282 (2024)
In order to clarify the differences of postharest quality and volatile substances of different tomato varieties, the volatile substances of different tomato varieties ('567' 'Provence' 'Youshi No.3' 'Warrior 808' 'Meiqi') were determined by gas chrom
Externí odkaz:
https://doaj.org/article/05d63a261c674a64b19ca94a0ffb3974
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-10 (2024)
Abstract Senescence is a general and irreversible process which depends on both inherent (free radical and age) and external (Ultraviolet irradiation) factors. Antioxidants and other natural compounds like plant and plant products are widespread use
Externí odkaz:
https://doaj.org/article/2dc8db62184a49128a4f84b3ca797be9
Autor:
Qiong Lin, Jing Chen, Xuan Liu, Bin Wang, Yaoyao Zhao, Liao Liao, Andrew C. Allan, Chongde Sun, Yuquan Duan, Xuan Li, Donald Grierson, Julian C. Verdonk, Kunsong Chen, Yuepeng Han, Jinfeng Bi
Publikováno v:
Genome Biology, Vol 24, Iss 1, Pp 1-22 (2023)
Abstract Background Apple is an economically important fruit crop. Changes in metabolism accompanying human-guided evolution can be revealed using a multiomics approach. We perform genome-wide metabolic analysis of apple fruits collected from 292 wil
Externí odkaz:
https://doaj.org/article/902dde85701646d4a3f65bc2ef91058c
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 316-321 (2023)
The study explored the effect of exogenous chlorine dioxide (ClO2) treatment on retaining freshness of post-harvest fresh ginger. The fresh tender ginger were treated with 80 mg/L ClO2 at room temperature for 10 min, and the rest were soaked in disti
Externí odkaz:
https://doaj.org/article/57eb151eabda473d99d60057aae00011
Autor:
Haixin Sun, Xuena Rang, Haonan Han, Zhenhao Pei, Jingyi Zhao, Zhifeng Zhu, Jiangkuo Li, Peng Zhang, Yaoyao Zhao, Yuquan Duan
Publikováno v:
Agronomy, Vol 14, Iss 4, p 816 (2024)
Currently, several studies have demonstrated that cold stress can cause the accumulation of reactive oxygen species (ROS) in fruit. However, little is known about the roles of gibberellic acid (GA3) on the antioxidant system in the mitochondria of fr
Externí odkaz:
https://doaj.org/article/25b250c6f1394d69b773756fb515c9fa
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Peach (Prunus persica (L.) Batsch) is susceptible to chilling injury under improper low-temperature storage (2°C–5°C). Previous research has shown that abscisic acid (ABA) alleviates chilling injury in fruits and vegetables, but the potential mec
Externí odkaz:
https://doaj.org/article/46c9fbef9be3486187c29e53834b7272
Publikováno v:
Foods, Vol 11, Iss 10, p 1470 (2022)
Browning and lignification often occur in fresh-cut apple processing, leading to quality deterioration and limiting the shelf life of products. In this study, 0.8% (v/v) phytic acid was used to improve the quality and shelf life of fresh-cut apples.
Externí odkaz:
https://doaj.org/article/21cd7bccac634b1293a26450da586c91
Autor:
Dandan Zheng, Jiahui Chen, Menghua Lin, Da Wang, Qiong Lin, Jingping Cao, Xiangzheng Yang, Yuquan Duan, Xianming Ye, Chongde Sun, Di Wu, Jun Wang, Kunsong Chen
Publikováno v:
Horticulturae, Vol 8, Iss 3, p 258 (2022)
Hongmeiren is a high-quality orange fruit but susceptible to mechanical damage. This work proposes a new packaging format (Packaging C), which used the plastic partition boards to separate the folding plastic basket to avoid the fruits from crushing
Externí odkaz:
https://doaj.org/article/b75dfb5753764c4da06fe5ee451dd006
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2675-2680
Kiwifruit is prone to chilling stress and displays chilling injury (CI) such as lignification; however, the underlying physicochemical mechanism remains largely unknown. Here, the changes in levels of quality attributes, lignin biosynthesis, antioxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae2aee7c54c88d258b58811a927f00be
https://doi.org/10.1002/jsfa.12272
https://doi.org/10.1002/jsfa.12272
Publikováno v:
PLoS ONE, Vol 14, Iss 4, p e0215472 (2019)
Early ripening apples are usually used for fresh marketing because of short storage life, although they are with high acid and low sugar contents. Understanding the malate metabolism in fleshy fruit and underpinning process during ripening is crucial
Externí odkaz:
https://doaj.org/article/0ecf70fa47d7439f85cf4878b3400704