Biblioteca Digital

662 resultados para YB

Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage

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Effect of hydroxyl radical on the scission of cellular wall polysaccharides in vitro of banana fruit at various ripening stages

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ATP-induced changes in energy status and membrane integrity of harvested litchi fruit and its relation to pathogen resistance

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Effect of nitric oxide on pericarp browning of harvested longan fruit in relation to phenolic metabolism

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Effects of red phosphorus fumigation on browning and quality of post-harvest litchi (Litchi chinensis Sonn.) fruit

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A simple and rapid determination of ATP, ADP and AMP concentrations in pericarp tissue of litchi fruit by high performance liquid chromatography

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Effects of short-term N-2 treatments on ripening of banana fruit

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Expression of ethylene-related expansin genes in cool-stored ripening banana fruit

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Phylogeny and androecial evolution in Schisandraceae, inferred from sequences of nuclear ribosomal DNA its and chloroplast DNA trnL-F regions

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Effects of pure oxygen on the rate of skin browning and energy status in longan fruit

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Anoxia treatment for delaying skin browning, inhibiting disease development and maintaining the quality of Litchi fruit

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Role of pure oxygen treatment in browning of litchi fruit after harvest

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Browning control, shelf life extension and quality maintenance of frozen litchi fruit by hydrochloric acid

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Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf life

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Effects of chitosan coating on postharvest life and quality of longan fruit

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