Apple polyphenols delay postharvest senescence and quality deterioration of 'Jinshayou' pummelo fruit during storage.

Introduction: Apple polyphenols (AP), derived from the peel of mature-green apples, are widely used as natural plant-derived preservatives in the postharvest preservation of numerous horticultural products.

Methods: The goal of this research was to investigate how AP (at 0.5% and 1.

Structural Properties, Bioactivities, and Applications of Polysaccharides from Okra [ (L.) Moench]: A Review.

Okra [ (L.) Moench], as a kind of nutritive vegetable, is rich in flavonoids, polyphenols, polysaccharides, amino acids, and other bioactive substances and has various biological activities. As one of main bioactive components, okra polysaccharides (OPs), mainly comprising pectic polysaccharides, have various biological activities.

[Study on the Rapid Detection of Triazophos Residues in Flesh of Navel Orange by Using Surface-Enhanced Raman Scattering].

Surface enhanced Raman spectroscopy (SERS) and quick pre-treatment technology were used to detect triazophos residues in flesh of navel orange. Quantitative analysis model was developed by partial least squares (PLS) algorithm. SERS of different concentration (0.

Antioxidant and antimicrobial properties of various solvent extracts from Impatiens balsamina L. stems.

Unlabelled: The antioxidant and antimicrobial activities as well as the quantity of phenolic substances of Impatiens balsamina L. stem extracts obtained with various solvent were determined in this study. All of the extracts possessed moderate antioxidant potential in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and reducing power assays.

Comparison of cell wall metabolism in the pulp of three cultivars of 'Nanfeng' tangerine differing in mastication trait.

Background: Like sweet orange (Citrus sinensis), tangerine (Citrus reticulata) is another citrus crop grown widely throughout the world. However, whether it shares a common mechanism with sweet orange in forming a given mastication trait is still unclear. In this study, three 'Nanfeng' tangerine cultivars, 'Yangxiao-26' ('YX-26') with inferior mastication trait, elite 'YX-26' with moderate mastication trait and 'Miguang' ('MG') with superior mastication trait, were selected to investigate the formation mechanism of mastication trait.