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Recent approaches to the formulation, uses, and impact of edible coatings on fresh peach fruit
M Aaqil, C Peng, A Kamal, T Nawaz, J Gong - Foods, 2024 - mdpi.com
Peaches are among the most well-known fruits in the world due to their appealing taste and
high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality …
high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality …
Postharvest polyamine application alleviates chilling injury and affects apricot storage ability
Fruit of two apricot cultivars 'Bagheri'and 'Asgarabadi'were treated with putrescine (Put) or
spermidine (Spd) at 1 mM and then were stored at 1° C for 21 days. Fruit were sampled …
spermidine (Spd) at 1 mM and then were stored at 1° C for 21 days. Fruit were sampled …
Regulation of apricot ripening and softening process during shelf life by post-storage treatments of exogenous ethylene and 1-methylcyclopropene
X Fan, C Shu, K Zhao, X Wang, J Cao, W Jiang - Scientia Horticulturae, 2018 - Elsevier
Post-storage applications of exogenous ethylene and 1-methylcyclopropene (1-MCP) were
performed in cold-stored apricot to regulate the ripening and softening process during shelf …
performed in cold-stored apricot to regulate the ripening and softening process during shelf …
[HTML][HTML] Ripening-related gene expression analysis revealed the molecular impact of 1-MCP application on apricot fruit softening, color, aroma, and antioxidant …
G Ortuño-Hernández, M Fernández… - Postharvest Biology and …, 2024 - Elsevier
Apricot (Prunus armeniaca L.) is globally the third most cultivated stone fruit, prized for its
flavourful and nutritious fruit. However, its climacteric nature impacts postharvest behaviour …
flavourful and nutritious fruit. However, its climacteric nature impacts postharvest behaviour …
Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage …
B Liu, W Jiao, B Wang, J Shen, H Zhao, W Jiang - Scientia Horticulturae, 2019 - Elsevier
Sugars, acids, and aroma volatiles are essential flavor components of fruit; the fatty acid
metabolic pathway is regarded as key to formation of fruit aroma compounds. In this study …
metabolic pathway is regarded as key to formation of fruit aroma compounds. In this study …
Postharvest treatments with methyl jasmonate and salicylic acid for maintaining physico-chemical characteristics and sensory quality properties of apricot fruit during …
1Institute of Horticulture, University of Debrecen, H-4015 PO Box. 36. Debrecen, Hungary
2Department of Horticulture, Faculty of Agriculture, Kafrelsheikh University, Egypt …
2Department of Horticulture, Faculty of Agriculture, Kafrelsheikh University, Egypt …
Differential expression levels of aroma-related genes during ripening of apricot (Prunus armeniaca L.)
M González-Agüero, S Troncoso… - Plant physiology and …, 2009 - Elsevier
Fruit aroma is a complex trait, particularly in terms of the number of different biosynthetic
pathways involved, the complexity of the final metabolites, and their regulation. In order to …
pathways involved, the complexity of the final metabolites, and their regulation. In order to …
Chilling injury susceptibility in an intra-specific peach [Prunus persica (L.) Batsch] progeny
Chilling injury (CI) is the collective term for various disorders that occur during prolonged
cold storage and/or after subsequent ripening of stone fruit. Major symptoms of CI include …
cold storage and/or after subsequent ripening of stone fruit. Major symptoms of CI include …
Effect of harvest maturity and cold storage on correlations between fruit properties during ripening of apricot (Prunus armeniaca)
Apricots (Prunus armeniaca) were held in air storage at 0° C and ripened at 20° C, or
ripened at 20° C straight after harvest, and changes in fruit quality quantified using …
ripened at 20° C straight after harvest, and changes in fruit quality quantified using …
Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long‐time cold storage
B Liu, H Zhao, X Fan, W Jiao, J Cao… - Journal of Food …, 2019 - Wiley Online Library
To improve postharvest quality, apricots (cv. **ngmei) were stored at a near freezing
temperature (NFT,− 1.7±0.2° C) or 0° C for 60 days to evaluate storage and shelf life quality …
temperature (NFT,− 1.7±0.2° C) or 0° C for 60 days to evaluate storage and shelf life quality …