Lowering the storage temperature is an effective method to extend the postharvest and shelf
life of fruits. Nevertheless, this technique often leads to physiological disorders, commonly …

Most of the carbon found in fruits at harvest is imported by the phloem. Imported carbon
provide the material needed for the accumulation of sugars, organic acids, secondary …

Table grapes are considered non-climacteric fruit, not showing a rapid increase in
respiration rate and ethylene production during ripening. Previous research has suggested …

By revealing that the grape berry loses one H+ per accumulated sucrose at the inception of
ripening, adopting a single fruit paradigm elucidates the fundamentals of the malate-sugar …

Starch degradation is considered as an early step in the initiation of kiwifruit postharvest
ripening and softening after ethylene treatment, which is driven by various transcription …

Fruit ripening is a natural, irreversible process crucial for developing luscious flavor and
appealing appearance. Fruits are lauded for their health benefits, forming a key part of a …

During the period of 'Feizixiao'litchi fruit pericarp's full coloring, there is a phenomenon of
“sugar withdrawal” in the pulp, and the mixed foliar nutrients of calcium and magnesium …

Coloration, a major factor contributing to apple quality, attracts consumer attraction, thereby
increasing the sale of fruits in the market. Among the fruit pigments, anthocyanins and …

Grapes have excellent commercial characteristics and high nutritional value, but postharvest
storage inevitably reduces their quality. Previously, we studied the regulatory mechanisms of …

In recent years, Aksu apple has become popular with consumers because of its unique
texture and taste. At present, maintaining quality during storage is the key problem with the …