Polysaccharides are important biomacromolecules with numerous beneficial functions and a
wide range of industrial applications. Functions and properties of polysaccharides are …

Introduction Postharvest textural changes in fruit are mainly divided into softening and
lignification. Loquat fruit could have severe lignification with increased firmness during …

Abstract Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water
status, physiochemical properties of peaches and drying behavior under hot air-infrared …

Potato chips production is a traditional food process. To achieve uniform product quality, raw
materials are usually rigorously sorted. Traditionally, the process is conducted in a single …

Postharvest physiological deterioration (PPD) reduces the availability and economic value
of fresh produces, resulting in the waste of agricultural products and becoming a worldwide …

Water-soluble polysaccharides (WSP) were extracted from the pulp of litchi. Its main
component was identified as arabinogalactan. The dominant monosaccharide constituents …

The peel of Citrus reticulate 'Chachiennsis'(Chachi) is widely accepted as a functional food.
It is generally recognized that its health benefits are dependent on storage time. However …

Apple ring rot caused by Botryosphaeria dothidea can cause fruit decay during the growth
and storage stages of apple fruit. Understanding the infection process and cellular defense …

Lactic acid bacteria (LAB) fermentation can modify the antioxidant capacity of food. This
study investigates the impact and mechanisms of various LAB strains (Lactobacillus …

Lignification is a major cell wall modification that often results in the formation of
sophisticated subcellular patterns during plant development or in response to environmental …