Antagonistic activities of volatiles produced by two Bacillus strains against Monilinia fructicola in peach fruit.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9125
Abstract: BACKGROUND Brown rot caused by Monilinia fructicola is one of most serious diseases of postharvest peach fruit. The objective of this study was to select effective antagonistic bacteria against Monilinia fructicola and evaluate the effects… read more here.
Keywords: monilinia fructicola; peach fruit; volatiles produced; peach ... See more keywords
Genome-wide identification and expression analysis of the lipoxygenase gene family during peach fruit ripening under different postharvest treatments
Sign Up to like & getrecommendations! Published in 2017 at "Acta Physiologiae Plantarum"
DOI: 10.1007/s11738-017-2409-6
Abstract: In plants, lipoxygenase (LOX), facilitated by the LOX family genes is closely related to fruit ripening and senescence, but research on LOX in peach fruit is limited. To study the roles of LOX family genes… read more here.
Keywords: fruit ripening; gene family; peach fruit; fruit ... See more keywords
Hot air and UV-C treatments promote anthocyanin accumulation in peach fruit through their regulations of sugars and organic acids.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125726
Abstract: In our present study, we aimed to explore the effects of hot air and UV-C on anthocyanins and the interaction among anthocyanin, sucrose and organic acids in peaches during postharvest storage. Peaches were treated with… read more here.
Keywords: accumulation; peach fruit; air; organic acids ... See more keywords
An examination of the principle of non-destructive flesh firmness measurement of peach fruit by using VIS-NIR spectroscopy
Sign Up to like & getrecommendations! Published in 2018 at "Heliyon"
DOI: 10.1016/j.heliyon.2018.e00531
Abstract: Evaluating the maturity of peach fruit is desirable during both the preharvest and postharvest periods, and flesh firmness (FF) is a representative maturity index. Although a non-destructive FF measurement technique using visible (VIS) and near-infrared… read more here.
Keywords: vis nir; peach fruit; non destructive; flesh firmness ... See more keywords
Post-harvest UV-B radiation modulates metabolite profile in peach fruit
Sign Up to like & getrecommendations! Published in 2018 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2018.02.001
Abstract: Abstract The possibility to modify plant metabolic profile of plants and fruit to improve their healthy properties using eco-friendly tools, rather than transgenic approaches, gained interest in the last decades. Ultraviolet-B (UV-B) radiation, at low… read more here.
Keywords: fruit; post harvest; radiation; peach fruit ... See more keywords
Genome‐wide identification and expression analysis of the B-box gene family in peach fruit during postharvest cold storage and subsequent shelf life
Sign Up to like & getrecommendations! Published in 2021 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2020.111387
Abstract: Abstract The B-box transcription factor plays an important role in plant growth and development processes. However, information is lacking on the B-box genes in peach (Prunus persica L. Batsch). Many studies have been published on… read more here.
Keywords: gene family; peach fruit; fruit; analysis ... See more keywords
Sodium nitroprusside (SNP) spray to maintain fruit quality and alleviate postharvest chilling injury of peach fruit
Sign Up to like & getrecommendations! Published in 2017 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2017.01.009
Abstract: Abstract Peaches, cultivar ‘G.H. Hill’, from trees that were sprayed with 0, 25, 50 and 100 μmol L−1 sodium nitroprusside (SNP) 14 days before harvest were stored at 4 °C for 4 weeks. Chilling injury (CI), ethylene production, weight… read more here.
Keywords: peach fruit; fruit; sodium nitroprusside; nitroprusside snp ... See more keywords
Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit
Sign Up to like & getrecommendations! Published in 2019 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2019.108564
Abstract: Abstract Rapid ripening and post-harvest decay are the most limiting factors that affect the storage life of peach fruit. Postharvest UV exposure is a relatively new method that can induce positive biological effects, such as… read more here.
Keywords: peach fruit; harvest decay; post harvest; fruit ... See more keywords
Preliminary identification of candidate genes associated with the peach fruit sorbitol content based on comparative transcriptome analysis
Sign Up to like & getrecommendations! Published in 2020 at "Scientia Horticulturae"
DOI: 10.1016/j.scienta.2019.109151
Abstract: Abstract The sugar content of peach fruit greatly affects consumer satisfaction. Sorbitol is one of the major sugars in peach fruit and is the major photosynthetic end-product that accounts for approximately 70 % of the… read more here.
Keywords: fruit; content; candidate genes; peach fruit ... See more keywords
Melatonin increases chilling tolerance in postharvest peach fruit by alleviating oxidative damage
Sign Up to like & getrecommendations! Published in 2018 at "Scientific Reports"
DOI: 10.1038/s41598-018-19363-5
Abstract: Melatonin has been reported to alleviate chilling symptoms in postharvest peach fruit during cold storage, however, the mechanism involved is largely unknown. To better understand its role in chilling tolerance, here we investigated the effects… read more here.
Keywords: melatonin; fruit; chilling tolerance; peach fruit ... See more keywords
Peach fruit PpNAC1 activates PpFAD3-1 transcription to provide ω-3 fatty acids for the synthesis of short-chain flavor volatiles
Sign Up to like & getrecommendations! Published in 2022 at "Horticulture Research"
DOI: 10.1093/hr/uhac085
Abstract: Abstract Volatile organic compounds (VOCs) derived from fatty acids are major contributors to fruit flavor and affect human preferences. The ω-3 fatty acid linolenic acid 3 (18:3) serves as an important precursor for synthesis of… read more here.
Keywords: peach fruit; synthesis; fruit; flavor ... See more keywords