Global Regulator SATB1 Recruits β-Catenin and Regulates TH2 Differentiation in Wnt-Dependent Manner

Chromatin organizer SATB1 and Wnt transducer β-catenin form a complex and regulate expression of GATA3 and TH2 cytokines in Wnt-dependent manner and orchestrate TH2 lineage commitment

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Not AvailableAlmost one-third of the 1.3 billion tonnes of food produced is wasted or lost in the complicated journey from field to consumers. Improper postharvest handling, unfavorable environment and storage regimes, insect pests, and diseases are some important factors that cause this huge loss. Synthetic chemicals have been popularly commercialized for the control of postharvest pathogens and insect infestations. However, growing concerns due to potential health hazards have restricted the use of chemicals in postharvest management. Researchers have, therefore, felt the urgent need to develop safe, effective, and nondamaging physical treatments for disinfection and disinfestation of horticultural produce. This chapter discusses the beneficial uses of heat treatment of fruits and vegetables for maintaining produce quality and reducing postharvest losses.Not Availabl

लीचिमा

Not AvailablePurbey, S.K., Pandey, S.D., Sharma, S., Verma, J.P. (2016). Litchima. First Edition. ICAR-National Research Centre on Litchi, Muzaffarpur; 40 p.Not Availabl

लीचिमा 2017

Not AvailablePurbey, S.K., Pandey, S.D., Sharma, S., Verma, J.P. (2017). Litchima. First Edition. ICAR-National Research Centre on Litchi, Muzaffarpur; 72 p.Not Availabl

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Not AvailableRapid pericarp browning generates unmarketable litchi fruit leading to huge postharvest losses to growers and traders. Salicylic acid (SA) at three different concentrations (0.4, 0.8, and 1.2 mM) was tested as a postharvest dip treatment to ascertain the effect on fruit quality and storage behaviour of litchi. Freshly harvested litchi fruit 'Shahi' were dipped in the solutions, maintained at 10°C for 30 min, and thereafter surface dried before packing in perforated and unsealed polythene bags. They were then stored under refrigerated conditions (6±1°C and 80-90% RH). SA-treated (1.2 mM) fruit maintained significantly higher membrane stability index (78.44) compared to control (67.64) over 22 days of storage. SA treatment also resulted in maintenance of higher anthocyanin content compared to control during storage. Untreated fruit had hardly 12.5% marketable fruits (˂50% browning) after 18 days. The corresponding figure in case of SA-treated (1.2 mM) fruit was 68%, thereby indicating that SA treatment helps in reduction of pericarp browning in litchi. Also, the incidence of decay was only 6.25% in fruit treated with 1.2 mM SA, a significant reduction in decay from control (43.75%) after 18 days of storage. No significant differences due to SA treatment were recorded with respect to changes in fruit quality parameters such as soluble solids concentrate and titratable acidity. Our results suggest that salicylic acid at 1.2 mM can be integrated as a part of hydro-cooling of litchi fruit to reduce pericarp browning and fruit decay.Not Availabl

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Not AvailableFruit processing is often associated with high investment, deterring small farmers to take up value addition. ICAR with its simple technology and initial handholding support, has helped litchi farmers in Bihar achieve big dreams.Not Availabl