Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits

Y Ze, H Gao, T Li, B Yang, Y Jiang - Trends in Food Science & Technology, 2021 - Elsevier
Background Most of postharvest fruits are highly perishable, which limits greatly
marketability and potential expansion. In recent years, significant progresses on …

Insights into metabolomics in quality attributes of postharvest fruit

Z Yun, H Gao, Y Jiang - Current Opinion in Food Science, 2022 - Elsevier
Metabolites are the biochemical and physiological results of sensory and nutritional quality
attributes in relation to shelf life and response to storage environment of postharvest fruits …

High-efficiency removal of dyes from wastewater by fully recycling litchi peel biochar

J Wu, J Yang, P Feng, G Huang, C Xu, B Lin - Chemosphere, 2020 - Elsevier
Litchi peel biochar was prepared by hydrothermal carbonization and subsequent activation
process, and its adsorption on congo red and malachite green were investigated. The …

Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning

Z Yun, H Gao, X Chen, Z Chen, Z Zhang, T Li, H Qu… - Food Chemistry, 2021 - Elsevier
Litchi fruit were exposed to 0.7 PPM hydrogen water (HW) before storage at 25±1℃. HW
treatment delayed the pericarp browning and maintained the total soluble solids (TSS) of …

Transcriptomic and metabolomic analysis reveals a protein module involved in preharvest apple peel browning

H Wang, S Zhang, Q Fu, Z Wang, X Liu, L Sun… - Plant …, 2023 - academic.oup.com
Peel browning is a natural phenomenon that adversely affects the appearance of fruits.
Research on the regulation of browning in apples (Malus× domestica Borkh.) has mainly …

α-Lipoic acid treatment alleviates postharvest pericarp browning of litchi fruit by regulating antioxidant ability and energy metabolism

M He, Y Wu, M Hong, Z Yun, T Li, Y Jiang - Postharvest Biology and …, 2021 - Elsevier
Litchi fruit has high commercial value and significant benefits for humans. However, pericarp
browning, as the indicator of litchi fruit senescence, limits the shelf life of litchi fruit. Effect of α …

Metabolomic insights into the browning of the peel of bagging 'Rui Xue'apple fruit

H Wang, S Wang, MM Fan, SH Zhang, LL Sun… - BMC Plant …, 2021 - Springer
Background Bagging is one of the most important techniques for producting high-quality
fruits. In the actual of cultivating, we found a new kind of browning in peel of apple fruit that …

Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects

L Liang, Y Li, X Mao, Y Wang - Food Chemistry, 2024 - Elsevier
Metabolomics, the systematic study of metabolites, is dedicated to a comprehensive analysis
of all aspects of plant-based food research and plays a pivotal role in the nutritional …

Alleviation of pericarp browning in harvested litchi fruit by synephrine hydrochloride in relation to membrane lipids metabolism

M He, Z Ge, M Hong, Q Hongxia, X Duan, Y Ze… - Postharvest Biology and …, 2020 - Elsevier
This study investigated the effect of synephrine hydrochloride (Syn-HCl) on litchi pericarp
browning and the potential regulating mechanism. Results showed that 0.5 g L− 1 Syn-HCl …

Multiple metabolomics comparatively investigated the pulp breakdown of four dragon fruit cultivars during postharvest storage

Q Wu, H Gao, Z You, Z Zhang, H Zhu, M He… - Food Research …, 2023 - Elsevier
Pulp breakdown is the main reason for the reduction of fruit quality. However, there are
relatively few studies on small molecule metabolites based on the pulp breakdown of …