Peach fruits of the cultivar TA-170 were lye peeled and canned in A2 ½ tin cans with a covering medium 400 Brix containing enzymatically extracted fruit juice concentration 30-40 per cent or without ascorbic acid (500 ppm) compared control (400 sucrose syrup + 0.3% citric acid). Cut out analysis carried upto 6 months 2 storage interval, revealed that all treatments met FPO specification for dra...

Plant browning is a recalcitrant problem for in vitro culture and often leads to poor growth of explants and even failure of tissue culture. However, the molecular mechanisms underlying browning-induced physiological processes remain unclear. Medinilla is considered one of the most difficult genera for tissue culture owning to its severe browning. In the present study, intact aseptic plantlets ...

The effects of rice bran extract (RBE) on browning in potato, banana and apple slices compared with distilled water (DW) were investigated by measuring the changes of color values. Potato slice treated with RBE had lower browning value than that treated with DW during storage 9 to 12 hrs (p≤0.05). The browning values of potato treated with RBE and DW stored for 12 hrs were 4.72 and 7.64, respec...

BACKGROUND Explant browning presents a major problem for in vitro culture, and can lead to the death of the explant and failure of regeneration. Considerable work has examined the physiological mechanisms underlying Phalaenopsis leaf explant browning, but the molecular mechanisms of browning remain elusive. In this study, we used whole genome RNA sequencing to examine Phalaenopsis leaf explant ...

Color of tomato products is due to the pigments content of fruit together with browning compounds originated during processing. To get a final product with a good is color is necessary to use fruits with an appropriated coloration and to avoid the degradation of pigments during post-harvest and processing. Final color should be bright and characteristic of each fruit. Lycopene, a liposoluble th...