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  1. Article ; Online: Bifurcations of a Homoclinic Orbit to Saddle-Center in Reversible Systems

    Zhiqin Qiao / Yancong Xu

    Abstract and Applied Analysis, Vol

    2012  Volume 2012

    Keywords Mathematics ; QA1-939 ; Science ; Q ; DOAJ:Mathematics ; DOAJ:Mathematics and Statistics
    Language English
    Publishing date 2012-01-01T00:00:00Z
    Publisher Hindawi Publishing Corporation
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

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  2. Article: Hypobaric storage reduced core browning of Yali pear fruits

    Li, Jian / Liping Li / Meng Zhang / Qiwei Cai / Xiaolin Bao / Yancong Xu / Yousheng Wang

    Scientia horticulturae. 2017 Nov. 18, v. 225

    2017  

    Abstract: Core browning is a major issue of pear fruits. The primary factor leading to development of core browning is high levels of CO2 in storage. Hypobaric storage is a new postharvest technique to extend the shelf life of fruits and can reduce CO2 partial ... ...

    Abstract Core browning is a major issue of pear fruits. The primary factor leading to development of core browning is high levels of CO2 in storage. Hypobaric storage is a new postharvest technique to extend the shelf life of fruits and can reduce CO2 partial pressure. In this study, the effect of hypobaric storage on core browning of Yali pear fruits (Pyrus bretschneideri Rehd.) was evaluated. Results showed that fruits after 0.025MPa hypobaric treatment had 37.3% lower rate of core browning development and higher acidity and soluble solid content than control fruits. In addition, 0.025MPa hypobaric treatment increased activities of cytochrome oxidase (CCO) and peroxidase (POD), and 2,2-diphenylpicrylhydrazyl (DPPH) radicals and superoxide anion scavenging capabilities. In comparison with the control, hypobaric treated fruits had lower activity of polyphenol oxidase (PPO) and higher level of total polyphenols. Hypobaric treatment also reduced an increase of succinate dehydrogenase (SDH) and glucose-6-phosphate dehydrogenase (G-6-PDH) activities. Results indicated that hypobaric treatment could control core browning of pear fruits by regulating reactive oxygen species (ROS) generation and elimination enzymes to maintain cell membrane integrity and reduce enzymatic browning.
    Keywords 2,2-diphenyl-1-picrylhydrazyl ; acidity ; carbon dioxide ; catechol oxidase ; cell membranes ; cytochrome-c oxidase ; enzymatic browning ; free radicals ; fruits ; glucose 6-phosphate ; pears ; peroxidase ; polyphenols ; Pyrus bretschneideri ; shelf life ; succinate dehydrogenase (quinone) ; superoxide anion ; total soluble solids
    Language English
    Dates of publication 2017-1118
    Size p. 547-552.
    Publishing place Elsevier B.V.
    Document type Article
    ZDB-ID 185557-8
    ISSN 0304-4238
    ISSN 0304-4238
    DOI 10.1016/j.scienta.2017.07.031
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2810: Show issues

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  3. Article: Effects of nitrogen shock treatment on postharvest changes of Yali pears

    Yan, Jiaqi / Jian Li / Liping Li / Yancong Xu / Yousheng Wang

    Journal of horticultural science & biotechnology. 2016, v. 91, no. 6

    2016  

    Abstract: The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N2 shocked by exposing them to N2 for 48 h, and then stored at 0–1°C under ambient ... ...

    Abstract The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N2 shocked by exposing them to N2 for 48 h, and then stored at 0–1°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N2-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N2-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N2-shock treatment during the first 90 days of storage. In addition, N2-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.
    Keywords alcohol dehydrogenase ; cytochrome-c oxidase ; fruit quality ; nitrogen ; pears ; Pyrus bretschneideri ; shelf life ; storage time ; succinate dehydrogenase (quinone) ; titratable acidity ; total soluble solids
    Language English
    Size p. 619-624.
    Publishing place Headley Brothers Ltd.
    Document type Article
    ZDB-ID 1416403-6
    ISSN 2380-4084 ; 1462-0316
    ISSN (online) 2380-4084
    ISSN 1462-0316
    DOI 10.1080/14620316.2016.1207489
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2867: Show issues

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