Lv53
1154 积分 2025-08-31 加入
Effects of 5‐Aminolevulinic Acid Treatment on Fruit Quality and Peel Coloration in Hawksbill Peach
7天前
已完结
Nitric Oxide Enhances Salt Tolerance in Ginger Seedlings Through Phytohormone Homeostasis and Starch and Sugar Metabolism
7天前
已完结
Ethylene pretreatment induces phenolic biosynthesis of fresh-cut pitaya fruit by regulating ethylene signaling pathway
26天前
已完结
Hot air pretreatment alleviates browning of fresh-cut pitaya fruit by regulating phenylpropanoid pathway and ascorbate-glutathione cycle
26天前
已完结
Recent advances in the development and application of anthocyanin-based intelligent active food packaging: a review
1个月前
已完结
Development of chitosan-carboxymethyl cellulose edible films loaded with blackberry anthocyanins and tea polyphenols and their application in beef preservation
1个月前
已完结
Metabolomic characterization of pitaya fruit from three red-skinned cultivars with different pulp colors
2个月前
已完结
Effect of Ambient Storage on Postharvest Quality and Shelf Life of White Pulp (Hylocereus undatus) and Red Pulp Dragon Fruit (Hylocereus polyrhizus)
2个月前
已完结
Dynamic changes in ROS-antioxidant-metabolite network in dragon fruit infected with Neoscytalidium dimidiatum
3个月前
已完结
Methyl salicylate pretreatment maintains quality and antioxidant capacity of fresh-cut pitaya fruit by modulating phenylpropanoid metabolism and antioxidant system
3个月前
已完结
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