Cherry Fruits(樱桃水果)研究综述
Cherry Fruits 樱桃水果 - During the cherry growth process, realizing the rapid and accurate detection of cherry fruits is the key to the development of cherry fruits in digital agriculture. [1] In this study, cherry fruits and petioles from six ancient Italian Prunus avium L. [2] The article states that adapted high-yielding varieties of cherry fruits are needed to meet the needs of population. [3] The infusion of cherry fruits has a destructive effect on microorganisms. [4] The purpose of research conducted with cherries of the varieties Alpha and Memory Artemenko, grown at the research station of pomology named after LP Simirenko IS NAAS − to establish the effect of treatment (100 mg/l) with a solution of salicylic acid; (1 %) chitosan with (100 mg/l) salicylic acid; (1 %) chitosan; on physical indicators: microstructure, density and weight loss of cherry fruits during storage at a temperature of 1 ± 0. [5] The cherry fruits of the coffee were harvested from each treatment and mixed in water, in a ratio of 2 L of water: 1 L coffee fruit and then pulped in an industrial blender. [6] There was also a high correlation between the surface temperature of leaves and cherry fruits during the wetness period suggesting the temperature of leaves as reliable surrogate for cherry surface wetness and temperature monitoring. [7] For the proposed work banana, apple and cherry fruits have been considered. [8] In order to detect the effect of postharvest treatment with a solution of sodium alginate on the quality of cherry fruits, during the storage, the fruits of the cherry varieties Alpha and Memory Artemenko were selected at the pomology research station L. [9] The purpose of this article is to investigate the effect of the vacuum cooling process on the quality and shelf life of cherry fruits. [10] For the proposed work banana, apple and cherry fruits have been considered. [11] Symyrenko experimental station IS NAAN the following varieties of cherry fruits were selected: Alpha, Zhadan, Chance, Elegant, Artemenko Memory, Optimist, Podbelskaya. [12] The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. [13]在樱桃生长过程中，实现樱桃果实的快速准确检测是樱桃果实在数字农业中发展的关键。 [1] 在这项研究中，来自六种古代意大利 Prunus avium L. 的樱桃果实和叶柄。 [2] 文章指出，需要适应高产樱桃果实品种来满足人口需求。 [3] 樱桃果实的浸泡液对微生物具有破坏作用。 [4] 用 Alpha 和 Memory Artemenko 品种的樱桃进行研究的目的是在以 LP Simirenko IS NAAS 命名的果树学研究站种植 - 确定水杨酸溶液处理（100 mg/l）的效果； (1%) 壳聚糖和 (100 mg/l) 水杨酸； (1%) 壳聚糖；关于物理指标：樱桃果实在 1 ± 0 温度下贮藏期间的微观结构、密度和重量损失。 [5] 咖啡的樱桃果实是从每个 处理并在水中混合，比例为 2 L 水：1 L 咖啡果实，然后在工业搅拌机中打成浆。 [6] 在潮湿期间，叶子和樱桃果实的表面温度之间也存在高度相关性，这表明叶子温度是樱桃表面湿度和温度监测的可靠替代物。 [7] 对于提议的工作，香蕉、苹果和樱桃水果已经被考虑在内。 [8] 为了检测采后处理用海藻酸钠溶液处理对樱桃果实品质的影响，在贮藏期间，在果树研究站 L 选择了樱桃品种 Alpha 和 Memory Artemenko 的果实。 [9] 本文的目的是研究真空冷却过程对樱桃果实品质和保质期的影响。 [10] 对于提议的工作，香蕉、苹果和樱桃水果已经被考虑在内。 [11] Symyrenko 实验站 IS NAAN 选择了以下樱桃果实品种：Alpha、Zhadan、Chance、Elegant、Artemenko Memory、Optimist、Podbelskaya。 [12] 研究目的是研究非常规原料（荞麦、燕麦、黑麦、玉米、乳清、脱脂奶粉、蜂胶、花粉、豆粉、芝麻油、南瓜子油、核桃油、核桃仁、蜜饯）的功效水果混合物（越橘的苹果樱桃果实、带有花粉的天然蜂蜜、带有蜂胶的天然蜂蜜）用于新松饼的质量和安全性。 [13]
Sweet Cherry Fruits 甜樱桃水果
A high level of biological effectiveness was obtained in the fight against the gray rot of sweet cherry fruits. [1] The objective of the research was to determine an optimum method of postharvest handling of sweet cherry fruits which may contribute to prolonged shelf-life. [2] The results of pathogenicity tests on immature sweet cherry fruits and micropropagated cherry plantlets revealed 10 pathogenic bacteria isolates from 44 plant samples taken from sweet cherry orchards showing symptoms of bacterial canker. [3] According to the level of accumulation of substances that form the nutritional, therapeutic and prophylactic properties of sweet cherry fruits, variety-rootstock combinations have been identified that provide an improvement in the quality indicators of fruits: ANT x Maaka 9-8, ANTD 12/20, S 33, Gegard, ANT x 2-77-1, ANT self-fertile 17, ANT w / n 5, Chufut Kale. [4] Sweet cherry fruits are perishable goods, and the fruit quality can additionally be affected by fungal diseases, primarily by Monilinia species. [5] However, the coordinated stage-specific production of polyphenolic compounds and their relation with hormone content variations have not been studied in depth in sweet cherry fruits. [6] Anthocyanin is the key factor that results in the attractive color of sweet cherry fruits. [7] Therefore, some preparats are applied to get flowering even earlier in Kemalpasa District of Izmir province, where sweet cherry fruits from Turkey are harvested the earliest. [8] This study aimed to investigate the mechanisms activated by melatonin treatment at 0, 1, 10, 100, and 1000 µM for retarding senescence and improving the antioxidant potential of sweet cherry fruits during storage at 0 °C for 45 days. [9] The level of biochemical composition of sweet cherry fruits of different ripening periods was investigated. [10] Cultivars which are the sources and donors of valuable economical and biological traits: late flowering, its duration, winter hardiness, drought resistance, large-fruited, very early and very late ripening and fruit taste, resistance to cracking in sweet cherry fruits have been identified. [11] Maturing sweet cherry fruits are exposed to damage caused by birds. [12] BA and GA3 reduced the weight loss of sweet cherry fruits stored at 3°C, RH 70%. [13] Sweet cherry fruits from different cultivars have different pre- and post-harvest qualities. [14] Cold storage conditions with a high (20%) CO2 content are recommended for the short-term storage of sweet cherry fruits because they preserve fruit quality parameters: a low decrease in firmness, maintenance of a high SSC/TA ratio, a low percent of fungal infections, and good preservation of green color in the peduncle. [15] The results indicate: (1) that AQPs are expressed in sweet cherry fruits, (2) that expression is generally higher in the flesh than the skin and decreases towards maturity and (3) that AQPs are involved in water transport across plasma membranes. [16]在对抗甜樱桃果实的灰腐病方面获得了高水平的生物有效性。 [1] 该研究的目的是确定一种可能有助于延长保质期的甜樱桃果实采后处理的最佳方法。 [2] 对未成熟甜樱桃果实和微繁樱桃幼苗的致病性测试结果显示，从甜樱桃园采集的 44 个植物样本中分离出 10 种病原菌，显示出细菌性溃疡病的症状。 [3] 根据构成甜樱桃果实营养、治疗和预防特性的物质的积累水平，已确定可改善水果质量指标的各种砧木组合：ANT x Maaka 9-8、ANTD 12/ 20, S 33, Gegard, ANT x 2-77-1, ANT self-fertile 17, ANT w / n 5, Chufut Kale. [4] 甜樱桃果实是易腐烂的商品，果实质量还可能受到真菌病害的影响，主要是由 Monilinia 物种。 [5] 然而，尚未深入研究甜樱桃果实中多酚化合物的协调阶段特异性生产及其与激素含量变化的关系。 [6] 花青素是导致甜樱桃果实颜色诱人的关键因素。 [7] 因此，在伊兹密尔省的凯末尔帕萨区，土耳其的甜樱桃果实收获时间最早，因此，一些预制品被用于提早开花。 [8] 本研究旨在研究 0、1、10、100 和 1000 µM 褪黑激素处理激活的机制，以延缓衰老和提高甜樱桃果实在 0°C 储存 45 天期间的抗氧化能力。 [9] 研究了不同成熟期甜樱桃果实的生化成分水平。 [10] 栽培品种是有价值的经济和生物学特性的来源和捐助者：开花晚、持续时间、冬季耐寒性、抗旱性、大果、早熟和晚熟和果实味道、甜樱桃果实的抗裂性已被确定. [11] 成熟的甜樱桃果实会受到鸟类造成的损害。 [12] BA 和 GA3 减少了在 3°C、RH 70% 下储存的甜樱桃果实的重量损失。 [13] 来自不同品种的甜樱桃果实在收获前和收获后具有不同的品质。 [14] 对于甜樱桃果实的短期储存，推荐使用高（20%）CO2 含量的冷藏条件，因为它们保留了果实的质量参数：硬度下降低，保持高 SSC/TA 比率，低百分比真菌感染，并在花序梗中保持绿色。 [15] 结果表明：(1) AQPs 在甜樱桃果实中表达，(2) 在果肉中的表达通常高于在果皮中的表达，并且随着成熟度降低，(3) AQPs 参与跨质膜的水分运输。 [16]
Cornelian Cherry Fruits 山茱萸樱桃果实
In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. [1] The aim of the work was to determine the optimal technological modes and methods of distillate production from the fruits of cultivated and wild cornelian cherry fruits, taking into account the biochemical characteristics of this type of raw material. [2] Dark chocolate was prepared with an addition of 5% of freeze-dried cornelian cherry fruits and 108 CFU/g of Bacillus coagulans probiotic strains. [3] Several encapsulation variants to deliver the anthocyanins from cornelian cherry fruits, using soy proteins alone or in combination with maltodextrin and freeze-drying or spray-drying, were studied. [4] These features are driven by the rich polyphenolic composition, with anthocyanins and iridoids in Cornelian cherry fruits as well as flavonoids and phenolic acids in leaves. [5] Cornelian cherry fruits suffer from senescence accompanying browning during postharvest life. [6] BACKGROUND A study was conducted to determine the effects of modified-atmosphere packaging (MAP) treatments on fruit quality attributes and bioactive compounds of cornelian cherry fruits (Cornus mas L. [7] During postharvest life, cornelian cherry fruits suffer from browning accompanying by sensory and nutritional quality deterioration. [8] ABSTRACT Cornelian cherry fruits are rich in health-related compounds. [9] The chemical composition of cornelian cherry fruits is diversified and depends to a large extent on the cultivar, as well as on cultivation, and the environmental and climatic conditions. [10] As a result, it revealed that AV and MAP treatments could be used as a tool to maintain quality of cornelian cherry fruits during cold storage. [11] The chemical composition of cornelian cherry fruits is diversified and depends to a large extent on the cultivar, as well as on cultivation, and the environmental and climatic conditions. [12]在目前的研究中，研究了温度对大豆蛋白潜力的影响，以确保生物活性物质（如来自萸肉的花青素）的包封和胃内稳定性。 [1] 这项工作的目的是确定从栽培和野生山茱萸果实中提取馏出物的最佳工艺模式和方法，同时考虑到这类原料的生化特性。 [2] 加入 5% 的冷冻干燥萸肉樱桃果实和 108 CFU/g 的凝结芽孢杆菌益生菌菌株制备黑巧克力。 [3] 研究了几种从山茱萸果实中递送花青素的封装变体，单独使用大豆蛋白或与麦芽糖糊精结合使用以及冷冻干燥或喷雾干燥。 [4] 这些特征是由丰富的多酚成分驱动的，其中山茱萸果实中的花青素和环烯醚萜类化合物以及叶子中的类黄酮和酚酸。 [5] 山茱萸樱桃果实在采后生活中伴随着褐变而衰老。 [6] 背景 进行了一项研究以确定气调包装 (MAP) 处理对山茱萸果实 (Cornus mas L. [7] 在采后生活中，萸肉樱桃果实出现褐变并伴随感官和营养品质的恶化。 [8] 摘要 山茱萸樱桃果实富含与健康相关的化合物。 [9] 山茱萸果实的化学成分多种多样，在很大程度上取决于品种、栽培方式以及环境和气候条件。 [10] 结果表明，AV 和 MAP 处理可用作在冷藏期间保持山茱萸果实质量的工具。 [11] 山茱萸果实的化学成分多种多样，在很大程度上取决于品种、栽培方式以及环境和气候条件。 [12]
Indian Cherry Fruits
HIGHLIGHTS The salinity of the water reduces the number and diameter of the fruits and, the total weight of West Indian cherry fruits. [1] The mean weight of West Indian cherry fruits was reduced when nitrogen doses were above 85% of the recommended level. [2] The presence of highest natural ascorbic acid content in West Indian cherry fruits aroused interest in this plant among horticulturist as well as food supplement industries. [3]亮点 水的盐分减少了果实的数量和直径，以及西印度樱桃果实的总重量。 [1] 当氮剂量高于推荐水平的 85% 时，西印度樱桃果实的平均重量会降低。 [2] 西印度樱桃果实中天然抗坏血酸含量最高，引起了园艺家和食品补充剂行业对这种植物的兴趣。 [3]
cherry fruits suffer
Cornelian cherry fruits suffer from senescence accompanying browning during postharvest life. [1] During postharvest life, cornelian cherry fruits suffer from browning accompanying by sensory and nutritional quality deterioration. [2]山茱萸樱桃果实在采后生活中伴随着褐变而衰老。 [1] 在采后生活中，萸肉樱桃果实出现褐变并伴随感官和营养品质的恶化。 [2]