A5054089445- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Plant biochemistry and biosynthesis
- Antioxidant Activity and Oxidative Stress
- Plant Gene Expression Analysis
- Neurological Disease Mechanisms and Treatments
- Microbial Metabolism and Applications
- Fermentation and Sensory Analysis
- Phytochemical compounds biological activities
- Natural product bioactivities and synthesis
- Food Quality and Safety Studies
- Plant Pathogens and Fungal Diseases
- Phytochemical Studies and Bioactivities
- Potato Plant Research
- Advanced Chemical Sensor Technologies
- Essential Oils and Antimicrobial Activity
- Phytoplasmas and Hemiptera pathogens
- Banana Cultivation and Research
- Botanical Research and Applications
- Phytochemistry and Biological Activities
- Photosynthetic Processes and Mechanisms
- Plant nutrient uptake and metabolism
- Biochemical Analysis and Sensing Techniques
Southwest University
2014-2024
Citrus Research Institute
2015-2024
Chinese Academy of Agricultural Sciences
2015-2024
Shihezi University
2011-2017
Xinjiang Academy of Agricultural Sciences
2015
Zhejiang University
2011-2012
Genetic manipulation of genes to upregulate specific branches metabolic pathways is a method that commonly used improve fruit quality. However, the use single gene impact several difficult. Here, we show overexpression SlMYB75 (SlMYB75-OE) effective at improving multiple quality traits. In these engineered fruits, anthocyanin content reached 1.86 mg g-1 fresh weight red-ripe stage, and SlMYB75-OE tomatoes displayed series physiological changes, including delayed ripening increased ethylene...
Citrus essential oils (CEOs) are a mixture of volatile compounds consisting mainly monoterpene hydrocarbons and widely used in the food pharmaceutical industries because their antifungal activities. To face challenge growing public awareness concern about health safety, studies concerning natural biopreservatives have become focus multidisciplinary research efforts. In past decades, large amount literature has been published on activity CEOs. This paper reviews advances CEOs focuses vitro...
Changes in characteristic aroma volatiles, levels of fatty acids as precursors, and expression patterns related genes, including lipoxygenase (LOX), hydroperoxide lyase (HPL), alcohol dehydrogenase (ADH), acyltransferase (AAT), acid desaturase (FAD), were studied peach ( Prunus persica L. Batsch., cv. Yulu) fruit during postharvest ripening at 20 degrees C. Concentrations n-hexanal, (E)-2-hexenal, (E)-2-hexenol, (Z)-3-hexenol decreased, whereas the production (Z)-3-hexenyl acetate,...
Sugars, organic acids and volatiles of apricot were determined by HPLC GC-MS during fruit development ripening, the key taste aroma components identified integrating flavor compound contents with consumers’ evaluation. Sucrose glucose major sugars in fruit. The all increased rapidly, accumulation pattern converted from glucose-predominated to sucrose-predominated ripening. synthase (SS), sorbitol oxidase (SO) dehydrogenase (SDH) are under tight developmental control they might play important...
The majority of apricot (Prunus armeniaca L.) cultivars display orange or yellow background skin, whereas some are particularly preferred by consumers because their red blushed skin on the background. In this study, two ('Jianali' and 'Hongyu') nonblushed ('Baixing' 'Luntaixiaobaixing') were used to investigate formation mechanism in apricots. High-performance liquid chromatography (HPLC) analysis showed that accumulated higher cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside...
Taste and aroma, which are important organoleptic qualities of apricot (Prunus armeniaca L.) fruit, undergo rapid substantial changes during ripening. However, the associated molecular mechanisms remain unclear. The goal this study was to identify candidate genes for flavor compound metabolism construct a regulatory transcriptional network.We characterized transcriptome 'Jianali' cultivar, exhibits in ripening, at 50 (turning), 73 (commercial maturation) 91 (full ripe) days post anthesis...
The biosynthesis of volatile compounds in plants is affected by environmental conditions. Lactones are considered to be peach-like aroma volatiles; however, no enzymes or genes associated with their have been characterized. White-fleshed (cv. Hujingmilu) and yellow-fleshed Jinxiu) melting peach (Prunus persica L. Batsch) fruit were used as materials two successive seasons responses measured four different temperature treatments. Five major lactones accumulated during postharvest ripening at...
Mature 'Hamlin' sweet oranges (Citrus sinensis (L.) Osbeck) were irradiated using light-emitting diodes (LEDs) and ultraviolet (UV) light for six days after harvest. Based on evaluation of the basic ripening parameters fruits, contents soluble sugars, organic acids, carotenoids analyzed (in pulps) sixth day by high-performance liquid chromatography (HPLC). The results showed that LED UV irradiation not only accelerated orange but also caused significant changes in sugar, acid, carotenoid...
Peaches are easily perishable fruit, and their quality is quickly lost after harvest. In this study, "Hujingmilu" peach (Prunus persica L.) fruit was treated with citric acid (CA) stored at 20°C for 15 days. Fruit decay were evaluated during the storage period. Compared control, CA treatment did not inhibit climacteric ethylene release, but significantly effective maintaining firmness, inhibiting decay, preventing a decrease in titration (TA). inhibited increase total soluble solids (TSS),...
Introduction Obesity is a nutritional disorder associated with many health problems such as dyslipidemia, type 2 diabetes and cardiovascular diseases. In the present study, we investigated anti-metabolic effects of kumquat (Fortunella margarita Swingle) fruit extract (FME) on high-fat diet-induced C57BL/6 obese mice. Methods The was extracted ethanol main flavonoids this were analyzed by HPLC. For preventive experiment, female mice fed normal diet (Chow), (HF), 1% (w/w) (HF+FME) for 8 weeks....