ライフサイエンスコーパス: postharvest

1 ar systems for their potential use in fruits postharvest.

2 drogen peroxide, and catalase) until 3-5days postharvest.

3 torage was much the same as that immediately postharvest (7.2 pg/mg [6.2-8.4] vs 8.0 pg/mg [7.0-9.2])

4 at fresh cut produce are exposed to pre- and postharvest abiotic stresses during the production chain

5 ide (CH3Br) is widely used as a fumigant for postharvest and quarantine applications for agricultural

6 was limited to the first and second passages postharvest and was inhibitable by S-methyl-isothio-uron

7 on coatings for improving the storability of postharvest bananas.

8 otential applications of Vis/NIRS to predict postharvest behaviour of mandarin fruit.

9 were critical factors for controlling tomato postharvest behaviour.

10 at may control these shared processes in the postharvest berry.

11 Postharvest, biological controls will be important to re

12 erization of PPO-derived quinones causes the postharvest browning of cut or bruised fruit, but the na

13 e we demonstrate that the circadian clock of postharvest cabbage (Brassica oleracea) is entrainable b

14 ition, entrainment of Arabidopsis plants and postharvest cabbage causes cyclical accumulation of meta

15 rbon amperometric sensor system to determine postharvest changes of ascorbic acid (AA) in fresh-cut f

16 g the fruit quality at harvest and improving postharvest characteristics of table grapes during cold

17 or without vanillin as preharvest spray and postharvest coating were implemented on table grapes of

18 th common and genotype-specific responses to postharvest conditions shed light on the cellular proces

19 for a more expedite assess to the impact of postharvest conditions.

20 controls in animal trade, and other general postharvest controls) are also important.

21 Genetic solutions to postharvest crop loss can reduce cost and energy inputs

22 Therefore, sustained clock entrainment of postharvest crops may be a simple mechanism to promote p

23 ungicide that might be useful for control of postharvest decay in citrus fruit.

24 he current study, we examined the effects of postharvest degreening and storage on phytochemicals in

25 Nebbiolo winegrapes were postharvest dehydrated at 20 degrees C and 41% relative

26 The postharvest dehydration is one of the most important ste

27 The impact of postharvest dehydration on the volatile composition of M

28 senting six grapevine genotypes subjected to postharvest dehydration under identical controlled condi

29 d definition of changes occurring during the postharvest dehydration, a process undertaken to make so

30 s sensitivity and transcription event during postharvest dehydration, and the importance of carefully

31 shable and have a limited shelf life, due to postharvest desiccation and senescence, which limits the

32 il conditions, it is susceptible to disease, postharvest deterioration and the roots contain low nutr

33 practices in developed countries can prevent postharvest development of mycotoxins, but this aspect r

34 Biological control of postharvest diseases (BCPD) has emerged as an effective

35 ponses induced by the quiescent pathogens of postharvest diseases in unripe host fruits.

36 Finally, we show that the phenomena of postharvest entrainment and enhanced herbivore resistanc

37 or the standardization of lucuma harvest and postharvest focused not only on the enhancement of senso

38 ove effectiveness and assure the security of postharvest food as the human population increases.

39 an aflatoxin-albumin concentration increased postharvest (from 5.5 pg/mg [95% CI 4.7-6.1] immediately

40 Losses from postharvest fruit diseases range from 1 to 20 percent in

41 In many postharvest fruit diseases, fungi remain latent until th

42 ant and antifungal compounds for use against postharvest fruit fungi.

43 tarch accumulation and subsequent effects on postharvest fruit physiology.

44 rage atmosphere is a key factor for delaying postharvest fruit quality loss.

45 gate the effect of the container type of the postharvest fruit storage on the deterioration of the ol

46 estroy methyl bromide (CH3Br) emissions from postharvest fumigations applied to control agricultural

47 de, a time scale and efficiency suitable for postharvest fumigations.

48 ve a short postharvest life and are prone to postharvest fungal decay.

49 susceptibility to Botrytis cinerea, a major postharvest fungal pathogen of tomato, is conferred by s

50 s of tarbush Flourensia cernua against fruit postharvest fungi and their antioxidant capacity.

51 The degradation of the postharvest fungicides imazalil, orthophenylphenol, and

52 Identification of postharvest fungicides, antioxidants, and sugars in frui

53 al for defining optimum harvest maturity and postharvest handling protocols for premium quality cactu

54 7) have the greatest potential to serve as a postharvest host for SWD relative to the other fruit hos

55 (0.4-0.5 mg/gdm; 4 days) might be related to postharvest increase in enzyme activity in the biosynthe

56 The postharvest increase in RH was offset by a decrease in a

57 appressorium formation could be relevant to postharvest infection was indicated by the observation t

58 The results indicate a postharvest latency that can lead to sprout or to senesc

59 ruits as perishable commodities have a short postharvest life and are prone to postharvest fungal dec

60 Fragaria chiloensis fruit has a short postharvest life mainly due to its rapid softening.

61 Enzymatic browning limits the postharvest life of minimally processed foods, thus the

62 In order to improve its postharvest life, preharvest applications of methyl jasm

63 osynthesis inhibitors would help to decrease postharvest loss.

64 ante' persimmon is one of the main causes of postharvest loss.

65 Stored-product insects can cause postharvest losses, estimated from up to 9% in developed

66 We aimed to assess whether postharvest measures to restrict aflatoxin contamination

67 luded, ten of which implemented a package of postharvest measures to restrict aflatoxin contamination

68 CENTURY predicted the postharvest minimum SOC to occur in year 45, at a value

69 Postharvest oxidation of such o-diphenols to o-quinones

70 This paper proposes postharvest ozone fumigation (as a method) to control mi

71 icited resistance against the most important postharvest pathogen (Penicillium digitatum) of citrus f

72 role of ripening-associated CW metabolism in postharvest pathogen susceptibility may be useful in the

73 Penicillium spp. are among the major postharvest pathogens of citrus fruit.

74 Insidious fungal infections by postharvest pathogens remain quiescent during fruit grow

75 Botrytis cinerea, one of the most important postharvest pathogens, is reduced in purple tomato fruit

76 Postharvest performance of OF and IPM strawberries grown

77 four genotypes, which increased relative to postharvest periods.

78 ruit surfaces were developed for controlling postharvest physiological activity and enhancing storabi

79 contents associated with the early events of postharvest physiological deterioration (PPD) in cassava

80 mportant root crop in the tropics, but rapid postharvest physiological deterioration (PPD) of the roo

81 ssava (Manihot esculenta) roots is the rapid postharvest physiological deterioration (PPD) that occur

82 trial carbohydrates and suffer markedly from postharvest physiological deterioration (PPD).

83 er, whether the clock continues to influence postharvest physiology is unclear.

84 es around the fruits helps the management of postharvest physiology of the fruits.

85 n used effectively to control preharvest and postharvest phytophagous insects and as insect repellent

86 While agricultural and postharvest practices certainly contribute to poor flavo

87 groundnut crop; ten controls followed usual postharvest practices.

88 e used to treat vegetables and fruits during postharvest process, persists as detrimental residue to

89 atively affects its quality upon cutting and postharvest processing due to enzymatic browning.

90 ole]) is a systemic chiral fungicide used in postharvest protection of citruses against fungi develop

91 r PPO enzymes and PPO-mediated inhibition of postharvest proteolysis in forage plants.

92 as investigated for improving preharvest and postharvest quality and safety of table grapes.

93 as the most suitable to preserve the overall postharvest quality of fresh-cut watercress during cold

94 me water during packing are used to maximize postharvest quality, but can cause fruit splitting.

95 hort-term anoxia exposure for 16h maintained postharvest quality, retarded physiological disorder and

96 ss, color and total soluble solids (TSS) and postharvest quality.

97 and UV-C radiation on polyphenols content in postharvest Redglobe table grape variety were investigat

98 Postharvest responses of red ('HTSP-3') and yellow ('Cel

99 During postharvest ripening after harvest, 'Karantoki' showed m

100 ere registered by EPA in 1995 for control of postharvest rots of pome and citrus fruit, respectively,

101 peaches, raspberries, and strawberries) in a postharvest scenario were analyzed.

102 rage period at 3 degrees C for three growing/postharvest seasons.

103 that infects and contaminates preharvest and postharvest seed crops with the carcinogenic secondary m

104 tural and useful tool to delay the artichoke postharvest senescence and improve the reported health-b

105 Postharvest shelf life is one of the most important trai

106 flavor in the context of high yield and long postharvest shelf life still present major challenges.

107 shown to be potential tools in extending the postharvest shelf-life of fresh mushrooms.

108 control of pathogens, water loss, cracking, postharvest shelf-life, and brightness.

109 uences quality traits such as brightness and postharvest shelf-life.

110 e of plant species, both in the field and in postharvest situations, resulting in significant economi

111 The minimum postharvest SOC predicted by RothC occurred in postharve

112 wheat impairs its use in food applications, postharvest solutions for this problem are required.

113 dimethylnapthalene (DMN) are used to control postharvest sprouting of potato tubers.

114 evolution of pectin-modifying enzymes during postharvest storage and ripening.

115 te (MeJA) and chitosan were evaluated during postharvest storage at room temperature.

116 ed through early harvest, by controlling the postharvest storage atmosphere and genetic selection for

117 Therefore, the postharvest storage of coated olives under nitrogen can

118 The postharvest storage of mandarin at 12 degrees C during 5

119 is work is to set up a reliable protocol for postharvest storage of the very-late Tarocco "Sant'Alfio

120 Postharvest storage significantly increases the starch d

121 mpounds and antioxidant activity during plum postharvest storage was studied.

122 Thus, prolonging postharvest storage, while preserving their quality, wou

123 tioxidant activity compared to others during postharvest storage.

124 a vegetable that requires the application of postharvest techniques to extend its marketability.

125 Thus, postharvest TO fumigation had positive effects on enhanc

126 y after harvest and at 3 months and 5 months postharvest to monitor the effectiveness of the interven

127 The most suitable postharvest treatment to extend broccoli quality during

128 Ultraviolet C light (UVC) postharvest treatment was used to obtain significantly i

129 Various postharvest treatments are effective at killing seafood-

130 Gathered findings showed that combined postharvest treatments can lead to possible "functional"

131 Postharvest treatments of potassium sorbate only control

132 rove the quarantine security provided by any postharvest treatments.

133 Mechanical wounding of postharvest tubers resulted in a localized increase of p

134 The influence of postharvest UV-B on its own and in combination with ferm

135 The pattern of polyphenols was affected by postharvest UV-B: Newly formed coumaroylglycoside, ferul

136 objective was to determine the influence of postharvest vapour heat treatment (VHT) on qualitative a

137 d physico-chemical profile after eight weeks postharvest was explored.

138 modeoxyuridine (BrdU) incorporation 24 hours postharvest, was fourfold higher in cells from C/EBP alp

139 They also showed altered postharvest water loss and resistance to pathogens.

140 empt to minimize the problems related to the postharvest, we evaluated the physiochemical characteris

141 ontent of free amino groups increased during postharvest wheat and flour maturation periods.

142 s in the content of free amino groups during postharvest wheat and flour maturation.

143 s different from regular dry wine due to the postharvest withering of Corvina, Corvinone and Rondinel

144 Postharvest withering of grapes strongly affects the con

145 The impact of postharvest withering rates on the phenolic composition

146 stharvest SOC predicted by RothC occurred in postharvest year 14 and was within 1.5% of the observed