Related Experiment Video

Updated: Aug 5, 2026

Forced Flowering in Mandarin Trees under Phytotron Conditions
08:42

Forced Flowering in Mandarin Trees under Phytotron Conditions

Published on: March 6, 2019

Aging time-dependent non-volatile chemical and microbial dynamics in Pericarpium Citri Reticulatae 'Chachiensis' from

Shuting Huang1, Wenfeng Wang1, Jie Xu1

  • 1Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen, China.

Journal of Pharmaceutical and Biomedical Analysis
|July 28, 2026
PubMed

Keywords:
Aging processMetabolic profileMicrobial communityMulti-omics co-analysisPericarpium Citri Reticulatae ‘Chachiensis’

More Related Videos

Automating Citrus Budwood Processing for Downstream Pathogen Detection Through Instrument Engineering11:30

Automating Citrus Budwood Processing for Downstream Pathogen Detection Through Instrument Engineering

Published on: April 21, 2023

Related Concept Videos

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Introduction to Plant Diversity02:22

Introduction to Plant Diversity

From Water to Land