fruit browning and tissue softening due to damages during handling, quality losses and water loss are the major limiting factors reducing postharvest life of early ripening apples. in this study, the effect of salicylic acid (sa) on fruit quality of apple cv ‘golabe-kohanz’ during postharvest life were investigated. harvested fruits were immersed in zero, one, two and four mm sa and were mainta...

Fe deficiency causes significant losses to crop productivity and quality. To understand better the mechanisms of plant responses to Fe deficiency, we used an in vitro cotton ovule culture system. We found that Fe deficiency suppressed the development of ovules and fibers, and led to tissue browning. RNA-seq analysis showed that the myo-inositol and galacturonic acid pathways were activated and ...

The present study was carried out to evaluate the effects of light and plant growth regulators on callus induction and explant browning in date palm cultivar, Estameran in in vitro condition. The explants were pretreated by an antioxidant combination (100 mgl-1 citric acid and 150 mgl-1 ascorbic acid) for 3 days in 5 °C. Then, the  leaf explants  were cultured in Murashige and Skoog medium (MS)...

Activation of mTORC1 is essential for beta-adrenergic stimulation of adipose browning" (2016).

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conv...

Background. White adipose tissue browning may be a promising strategy to combat obesity. UCP1 is strongly induced in White adipose tissue with β3-adrenergic agonist treatment, but the causes of this increase have not been fully elucidated. This study aims to explore more miRNAs involved in the process of browning of visceral adipose tissue. Methods. Total of fourteen mice were randomly divided ...

Litchi (Litchi chinensis Sonn.) is a subtropical fruit of high commercial value in international trade. However, litchi fruit after harvest can rapidly lose their bright red skin color and turn brown with increasing storage time at ambient temperature. Postharvest browning of litchi fruit is mainly attributed to the degradation of anthocyanins and the oxidation of phenolics. In this study, the ...

Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...