EVALUATION OF LITCHI VARIETIES SEEKING SOURCES RESISTANT TO Aceria litchi MITE
نویسندگان
چکیده
منابع مشابه
Evaluation of litchi juice concentrate for the production of wine
The suitability of litchi [Litchi chinensis (Gaertn.) Sonn.] juice concentrate was investigated for the production of litchi wine. The large amount of fermentable sugars (85.20%) and acid content (4.25%) present in litchi juice concentrate were found suitable for its use in wine making. Amongst the four yeast strains screened for alcoholic fermentation of reconstituted litchi juice, Saccharomyc...
متن کاملA glucose/mannose binding lectin from litchi (Litchi chinensis) seeds: Biochemical and biophysical characterizations
Background Lectins are highly important biomolecules to study several biological processes. A novel α-D-glucose/mannose specific lectin was isolated from the seeds of litchi fruits (Litchi chinensis) and its various biophysical and biochemical properties were studied. Methods Purification was done by successive Sephadex G 100 and Con A-Sepharose 4B affinity chromatography. SDS-PAGE, Surface P...
متن کاملAntioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets
In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant potential of LFP extracts were determined. The thiobarbituric acid reactive substance (TBARS) values were evaluat...
متن کاملTranscriptional changes in litchi (Litchi chinensis Sonn.) inflorescences treated with uniconazole
In Arabidopsis, treating shoots with uniconazole can result in enhanced primary root elongation and bolting delay. Uniconazole spraying has become an important cultivation technique in controlling the flowering and improving the fruit-setting of litchi. However, the mechanism by which uniconazole regulates the complicated developmental processes in litchi remains unclear. This study aimed to de...
متن کاملChanges in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage
Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20–25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of ...
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ژورنال
عنوان ژورنال: Revista Brasileira de Fruticultura
سال: 2017
ISSN: 1806-9967,0100-2945
DOI: 10.1590/0100-29452017816