Effects of hydrogen water treatment on antioxidant system of litchi fruit during the pericarp browning

Ze Yun, Huijun Gao, Xi Chen, +5

Food Chemistry

Food ChemistryEngineeringHydrogen Water TreatmentEnvironmental EngineeringWater Treatment +6

Regulation of browning and senescence of litchi fruit mediated by phenolics and energy status: A postharvest comparison on three different cultivars

Ruifang Tang, Yijie Zhou, Zhongsuzhi Chen, +7

Postharvest Biology and Technology

Food ChemistryBiologyBotanyNatural SciencesGenetics +8

Changes in pericarp metabolite profiling of four litchi cultivars during browning

Xi Chen, Qixian Wu, Zhongsuzhi Chen, +5

Food Research International

Litchi CultivarsPlant AnalysisEngineeringPericarp Metabolite ProfilingBotany +3

Involvement of miRNA-mediated anthocyanin and energy metabolism in the storability of litchi fruit

Ruifang Tang, Yijie Zhou, Zhongsuzhi Chen, +5

Postharvest Biology and Technology

BiologyFood ChemistryEnergy MetabolismBiochemistryBotany +8

Unveiling the complexity of the litchi transcriptome and pericarp browning by single-molecule long-read sequencing

Yijie Zhou, Zhongsuzhi Chen, Meiying He, +5

Postharvest Biology and Technology

Long-read SequencingSingle-molecule Long-read SequencingFunctional GenomicsLitchi TranscriptomeNext-generation Sequencing +10

Choline chloride alleviates the pericarp browning of harvested litchi fruit by inhibiting energy deficiency mediated programmed cell death

Taotao Li, Mingyang He, Jun Zeng, +4

Postharvest Biology and Technology

BiologyCarotenoidBiochemistryNatural SciencesCholine Chloride +8

Metabolic variations in the pulp of four litchi cultivars during pulp breakdown

Xi Chen, Huijun Gao, Zhongsuzhi Chen, +4

Food Research International

BiologyLitchi CultivarsBioenergyBotanyMetabolic Variations +6

Degradation of water-soluble polysaccharides in pulp of litchi during storage

Zhongsuzhi Chen, Meiying He, Yijie Zhou, +5

Food Chemistry

BiomanufacturingEngineeringEdible PackagingEnvironmental EngineeringBiochemical Engineering +3

Soil Microbial Community Structure and Physicochemical Properties in Amomum tsaoko-based Agroforestry Systems in the Gaoligong Mountains, Southwest China

Guizhou Liu, Man Jin, Chuantao Cai, +3

Sustainability

EngineeringSoil Organic MatterForestrySoil BiodiversityGaoligong Mountains +18

Evolution of physiological characteristics and nutritional quality in fresh goji berry ( <i>Lycium barbarum</i> ) stored under different temperatures

Yijie Zhou, Yongkai Lai, Zhongsuzhi Chen, +4

Journal of Food Processing and Preservation

NutritionEngineeringBotanyAgricultural EconomicsFood Preservation +15