Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Eduardo L Kerbel"'
Publikováno v:
California Agriculture, Vol 44, Iss 3, Pp 23-24 (1990)
Ideal preprocessing storage for fresh, green ‘Manzanillo’ olives is at 41° to 45° F (5° to 7.5°C) and 90 to 95% relative humidity. Under these conditions, the olives can be stored for 6 to 8 weeks in air, or 9 to 12 weeks in a 2% oxygen atm
Externí odkaz:
https://doaj.org/article/c43bb4c9e4054ca9815ea9d084f3f314
Publikováno v:
Journal of the Science of Food and Agriculture. 76:215-220
Ethylene forming enzymes (EFE) from both peas and tomatoes were prepared. EFE from both sources were inhibited by adenosine triphosphate (ATP). Exogeneous calmodulin had no effect on EFE activity either in the presence or absence of ATP. The presence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b844899c9378c8d416baef5752dd180
https://doi.org/10.1002/(sici)1097-0010(199802)76:2<215::aid-jsfa937>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199802)76:2<215::aid-jsfa937>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 76:209-214
The aim of this work was to elucidate the mode of action of calcium in calcium-inhibited ethylene biosynthesis. In one experiment, mature green tomatoes were treated with 1.5% (w/v) CaCl 2 + 60 μM N-6(aminohexyl)-1-naphthalene-sulphonamide (W5). 1.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::162ed995261d656db7b189881e860c0d
https://doi.org/10.1002/(sici)1097-0010(199802)76:2<209::aid-jsfa936>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199802)76:2<209::aid-jsfa936>3.0.co
Publikováno v:
Journal of Food Quality. 17:347-360
Changes in the microflora of packaged (Resinite VF-71 film) and nonpackaged broccoli florets held at 8C for 7 days were analyzed. Oxygen and carbon dioxide concentrations, aerobic plate, coliform, yeast/mold counts, and overall quality were determine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5714a9b1dd522f2aaf4b5037a717efa
https://doi.org/10.1111/j.1745-4557.1994.tb00156.x
https://doi.org/10.1111/j.1745-4557.1994.tb00156.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 40:784-789
Processed juices from dried prunes with or without pulp, juice from prune concentrate, and the juices of fresh prune and nine other fruits were analyzed for anthocyanins, organic acids, sugars, phenolic compounds, and amino acids. Unique characterist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1de486a1ad9ffb176f2126e10dab3718
https://doi.org/10.1021/jf00017a016
https://doi.org/10.1021/jf00017a016
Publikováno v:
Journal of the American Society for Horticultural Science. 115:111-114
Suspension-cultured 'Passe Crassane' pear fruit (Pyrus communis L.) cells in aging media were ventilated with air or air + 20% CO2 for 4 days at 26C. Cells exposed to elevated CO 2 exhibited reduced respiration (02 consumption). Ethylene production o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a76ba85fb681962bc5800fc72b65105
https://doi.org/10.21273/jashs.115.1.111
https://doi.org/10.21273/jashs.115.1.111
Publikováno v:
Journal of Food Science. 58:1070-1072
Broccoli spears were packaged using a semipermeable polymeric film and stored 96 hr at 20 degrees C. CO2 and O2 Concentrations within the packages equilibrated to about 9 and 3%, respectively. Relative to nonpackaged spears, ascorbic acid, chlorophyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b810597cb1f4ee0631b1ed0f8f08149d
https://doi.org/10.1111/j.1365-2621.1993.tb06115.x
https://doi.org/10.1111/j.1365-2621.1993.tb06115.x
Publikováno v:
Acta Horticulturae. :187-189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59bb38ac7840120e71ee5c577f4d5fdf
https://doi.org/10.17660/actahortic.1993.343.42
https://doi.org/10.17660/actahortic.1993.343.42
Publikováno v:
California Agriculture, Vol 44, Iss 3, Pp 23-24 (1990)
Ideal preprocessing storage for fresh, green ‘Manzanillo’ olives is at 41° to 45° F (5° to 7.5°C) and 90 to 95% relative humidity. Under these conditions, the olives can be stored for 6 to 8 weeks in air, or 9 to 12 weeks in a 2% oxygen atmos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afca3681873f45a2807afd90c2478f0b
http://calag.ucanr.edu/archive/?article=ca.v044n03p23
http://calag.ucanr.edu/archive/?article=ca.v044n03p23
Publikováno v:
Critical Reviews in Food Science and Nutrition. 28:1-30
Modified atmospheres (MA), i.e., elevated concentrations of carbon dioxide and reduced levels of oxygen and ethylene, can be useful supplements to provide optimum temperature and relative humidity in maintaining the quality of fresh fruits and vegeta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1460adc22a427b00438a9b26efb4147d
https://doi.org/10.1080/10408398909527490
https://doi.org/10.1080/10408398909527490