Biblioteca Digital

34 resultados para browning

em Chinese Academy of Sciences Institutional Repositories Grid Portal

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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Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut

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Enhanced effect of L-cysteine and citric acid combination on browning inhibition and quality maintenance in harvested litchi fruit

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

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Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning

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Short-term anoxia treatment maintains tissue energy levels and membrane integrity and inhibits browning of harvested litchi fruit

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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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Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention

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Browning inhibition and quality maintenance of fresh-cut Chinese water chestnut by anoxia treatment

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Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut

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Effects of anti-ethylene treatments on browning and energy metabolism of harvested litchi fruit

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Use of GA(3) to inhibit flesh browning development of plum fruit during storage at low temperature

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

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Advances in understanding of enzymatic browning in harvested litchi 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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