Ultrasonic fog application of organic acids delays postharvest decay in red bayberry
Sign Up to like & getrecommendations! Published in 2017 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2017.06.009
Abstract: Red bayberry (Morella rubra Lour.) has attractive fruit with appealing flavour and global market potential. However, its fresh fruit are highly susceptible to mechanical damage and postharvest fungal decay. The objective of the current study… read more here.
Keywords: decay; red bayberry; bayberry; ultrasonic fog ... See more keywords
Adduct Formation of Acrolein with Cyanidin-3-O-glucoside and Its Degradants/Metabolites during Thermal Processing or In Vivo after Consumption of Red Bayberry.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c05727
Abstract: Acrolein (ACR) derives from the external environment and the endogenous metabolism of organisms. It has super-reactivity and can induce various diseases. We investigated the capacity of cyanidin-3-O-glucoside (C3G) and its degradants/metabolites to capture ACR during… read more here.
Keywords: vivo; acr; red bayberry; pga ... See more keywords
Evaluation of Sanitizing Methods for Reducing Microbial Contamination on Fresh Strawberry, Cherry Tomato, and Red Bayberry
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.02397
Abstract: Strawberries, cherry tomatoes, and red bayberries, which are the most popular types of fresh produce in China, are vulnerable to microbial contamination. In this study, different sanitizing methods [treatment with 2% organic acids, 0.02% sodium… read more here.
Keywords: red bayberry; bayberry; strawberry cherry; cherry tomato ... See more keywords
MrTPS3 and MrTPS20 Are Responsible for β-Caryophyllene and α-Pinene Production, Respectively, in Red Bayberry (Morella rubra)
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2021.798086
Abstract: Red bayberry is a sweet, tart fruit native to China and grown widely in the south. The key organic compounds forming the distinctive aroma in red bayberry, are terpenoids, mainly β-caryophyllene and α-pinene. However, the… read more here.
Keywords: production; red bayberry; caryophyllene pinene; bayberry ... See more keywords