Keywords: Actinidia chinensis; Red flesh; Temperature; Light; Skin colour; Canopy;
مقالات ISI (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: ABA; Actinidia chinensis; Ethephon; Kiwifruit
Effect of the application timing of 1-MCP on postharvest traits and sensory quality of a yellow-fleshed kiwifruit
Keywords: Actinidia chinensis; Postharvest; Cold storage; 1-MCP; Sensorial attributes;
The nutritional composition of Zespri® SunGold Kiwifruit and Zespri® Sweet Green Kiwifruit
Keywords: Actinidia chinensis; Kiwifruit; Nutritional composition; Vitamin C;
Effects of Ethephon and Abscisic Acid Application on Ripening-Related Genes in 'Kohi' Kiwifruit (Actinidia chinensis) on the Vine
Keywords: kiwifruit; Actinidia chinensis; ethephon; ABA; fruit ripening; ethylene;
Maturity and postharvest temperature management affect rot expression in ‘Hort16A’ kiwifruit
Keywords: Actinidia chinensis; Chilling; Kiwifruit; Fungal pathogen; Maturity; Storage; Rot
Leaves are important to obtain consistent red flesh pigmentation in Actinidia chinensis fruit
Keywords: Actinidia chinensis; Cane; Dry matter; Kiwifruit; Red flesh; Rootstock; Shoot;
The potential for commonly measured at-harvest fruit characteristics to predict chilling susceptibility of ‘Hort16A’ kiwifruit
Keywords: Actinidia chinensis; Storage; Disorder; Chilling injury; Prediction; NIR
Postharvest performance of the yellow-fleshed ‘Hort16A’ kiwifruit in relation to fruit maturation
Keywords: Actinidia chinensis; Maturity; Storage; Softening; Chilling injury; Harvest index
Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.)
Keywords: Kiwifruit; Actinidia chinensis; Actinidia deliciosa; in vitro digestion; Polysaccharides; Structural analysis;
Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit
Keywords: Kiwifruit; Actinidia chinensis; Descriptive sensory analysis; Acceptance testing; New Zealand consumers; New product development; Linalool; Allyl hexanoate
Characterisation of two alcohol acyltransferases from kiwifruit (Actinidia spp.) reveals distinct substrate preferences
Keywords: Actinidia chinensis; Functional characterisation; Volatile esters; Alcohol acyltransferase; Ethylene;
Changes in pigments and plastid ultrastructure during ripening of green-fleshed and yellow-fleshed kiwifruit
Keywords: Actinidia chinensis; Actinidia deliciosa; Chlorophylls; Carotenoids; Chloroplasts; Chromoplasts; ‘Hayward’; ‘Hort16A’