Agriculture Reference
In-Depth Information
atmosphere packaging on overall quality retention in litchi
cultivars. J Sci Food Agric 89: 915-20.
de Souza AV, Vieites RL, Kohatsu DS, Lima GPP. 2010. Ther-
mal treatment in lychee color maintenance. Rev Bras Frutic
32: 67-73.
Dong HQ, Cheng LY, Tan JH, Zheng KW, Jiang YM. 2004.
Effects of chitosan coating on quality and shelf life of peeled
litchi pulp. J Food Eng 64: 355-58.
Duan XW, Jiang YM, Su XG, Zhang ZQ, Shi J. 2007. Antiox-
idant property of anthocyanins extracted from litchi ( Litchi
chinenesis Sonn.) fruit pericarp tissues in relation to their
role in the pericarp browning. Food Chem 101: 1365-71.
FIU [Florida International University]. 2006. Lychee produc-
tion. http://usaid.fiu.edu/Marketresearch/ .
Follett PA, Sanxter SS. 2001. Hot water immersion to ensure
quarantine security for Cryptophlebia spp. (Lepidoptera:
Tortricidae) in lychee and longan exported from Hawaii. J
Econ Entomol 94: 1292-95.
Fuchs Y, Zauberman G, Ronen R, Rot I, Weksler A, Akerman
M. 1993. The physiological basis of litchi fruit pericarp
colour retention. Acta Hort 343: 29-33.
Garrido S, Garcia BE, Echechipia S, Sanz ML, Ariz S, Tabar
AI. 2007. Anaphylaxis following the first ingestion of lychee
fruit: Clinical features and immunological cross-reactivity
implications. Allergy 62: 962-63.
Ghosh SP. 2001. World trade in litchi: Past, present and future.
Acta Hort 558: 23-30.
Guadarrama SV, Campos AA, Tejacal IA. 2008. Low O 2 and
high CO 2 atmospheres for preservation of litchi fruits. Rev
Fitotec Mex 31: 157-64.
Holcroft DM, Mitcham EJ. 1996. Postharvest physiology and
handling of litchi ( Litchi chinensis Sonn.). Postharv Biol
Technol 9: 265-81.
Holcroft DM, Lin HT, Ketsa S. 2005. Harvesting and stor-
age. In: Menzel CM, Maite GK, editors. Litchi and Longan:
Botany, Production and Uses . Wallingford, UK: CAB Inter-
national. p 273-296.
Hoppe S, Steinhart H, Paschke A. 2006a. Identification of a 28
kDa lychee allergen as a triose-phosphate isomerase. Food
Agric Immunol 17: 9-19.
Hoppe S, Neidhart S, Zunker K, Hutasingh P, Carle R, Steinhart
H, Paschke A. 2006b. The influences of cultivar and ther-
mal processing on the allergenic potency of lychees ( Litchi
chinensis Sonn.). Food Chem 96: 209-19.
Hu WR, Zhang ZQ, Jiang YM, Ji ZL. 2005. Study on the pa-
rameter of ice-temperature storage in litchi ( Litchi chinensis
Sonn.) (Chinese with English abstract). Sci Agric Sin 38:
797-802.
Huang CC, Wang YT. 1990. Effects of storage temperature
on the colour and quality of litchi fruit. Acta Hort 269:
307-8.
Huang HB. 1995. Advances in fruit physiology of the arillate
fruits of litchi and longan (Chinese with English abstract).
Annu Rev Hort Sci 1: 107-20.
Huang HB, Xu J. 1983. The developmental patterns of fruit
tissues and their correlative relationships in Litchi chinensis
Sonn. Sci Hort 19: 335-42.
Huang L, Sun YM, Pan K, Chen BN, Huang W. 2007. Influ-
ence of ultra high pressure treatment on the quality of ly-
chee juice (Chinese with English abstract). Trans CSAE 23:
259-62.
Huang PY, Scott KJ. 1985. Control of rotting and browning of
litchi fruit after harvest at ambient temperatures in China.
Trop Agric 62: 2-4.
Huang S, Hart H, Lee H, Wicker L. 1990. Enzymic and color
changes during postharvest storage of lychee fruit. J Food
Sci 55: 1762-63.
Huang X, Subhadrabandhu S, Mitra SK, Ben-Aire R, Stern
RA. 2005. Origin, history, production and processing. In:
Menzel CM, Maite GK, editors. Litchi and Longan: Botany,
Production and Uses . Wallingford, UK: CAB International.
p 1-24.
Jacobi KK, Wong LS, Giles JE. 1993. Lychee ( Litchi chinensis
Sonn.) fruit quality following vapour heat treatment and cool
storage. Postharv Biol Technol 3: 111-19.
Jaiswal BP, Sah NL, Prasad US. 1986. Studies on phenolics of
rind and aril during ripening and senescence of litchi fruits.
Plant Physiol Biochem 13: 40-45.
Janjai S, Mahayothee B, Lamlert N, Bala BK, Precoppe M,
Nagle M, Muller J. 2010. Diffusivity, shrinkage and simu-
lated drying of litchi fruit ( Litchi Chinensis Sonn.). J Food
Eng 96: 214-21.
Jiang YM. 2000. Role of anthocyanins, polyphenol oxidase
and phenols in lychee pericarp browning. J Sci Food Agric
80: 305-10.
Jiang YM, Chen F. 1995. A study on polyamine change and
browning of fruit during cold storage of litchi fruit. Postharv
Biol Technol 5: 245-50.
Jiang YM, Fu JR. 1999a. Biochemical and physiological
changes involved in browning of litchi fruit caused by water.
J Hort Sci Biotechnol 74: 43-46.
Jiang YM, Fu JR. 1999b. Postharvest browning of litchi fruit by
water loss and its control by controlled atmosphere storage
at high relative humidity. Lebensm-Wiss Univ Technol 32:
278-83.
Jiang YM, Li YB. 2003. Effects of low temperature acclima-
tion on browning of litchi fruit in relation to shelf life. J Hort
Sci Biotechnol 78: 437-40.
Jiang JP, Su MX, Lee PM. 1986. The production and physio-
logical effects of ethylene during ontogeny and after harvest
of litchi fruits (Chinese with English abstract). Acta Phyto-
physiol Sin 12: 95-103.
Jiang YM, Zauberman G, Fuchs Y. 1997. Partial purification
and some properties of polyphenol oxidase extracted from
litchi pericarp. Postharv Biol Technol 10: 221-26.
Jiang YM, Zauberman G, Fuchs Y, Fu JR. 1999. Purification
of polyphenol oxidase and the browning control of litchi
fruit. J Sci Food Agric 79: 950-54.
Search WWH ::




Custom Search