Zobrazeno 1 - 10
of 157
pro vyhledávání: '"Hetong, Lin"'
Autor:
Jing Zhang, Xuezhen Chen, Qingqing Liu, Meiling Li, Shujuan Feng, Mingyu Lin, Yihui Chen, Hetong Lin
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101644- (2024)
Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and s
Externí odkaz:
https://doaj.org/article/0cbe4342d70f4524a651393adc7737fd
Autor:
Yi Zheng, Hetong Lin, Yueying Sang, Mengshi Lin, Yixiong Lin, Hui Wang, Zhongqi Fan, Yihui Chen, Yifen Lin
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101609- (2024)
Compared to control longan, DCC-treated longan had higher pulp breakdown index, lower ATP, ADP and EC levels, and lower H+, Ca2+ and Mg2+-ATPase activities. On day 6, DCC-treated longan presented 18% higher pulp breakdown index, with 44%, 9% and 31%
Externí odkaz:
https://doaj.org/article/5cca539657e54210951334e4474b38e9
Publikováno v:
Foods, Vol 13, Iss 19, p 3050 (2024)
Cold storage is one of the most effective methods to maintain postharvest fruit quality. However, loquat fruits are prone to chilling injury (CI) during cold storage, appearing as symptoms such as browning and pitting, which leads to quality deterior
Externí odkaz:
https://doaj.org/article/51465646bff54d78a5bc23e32187a5f4
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 346-353 (2023)
In order to elucidate the influences of pre-harvest spraying diethyl aminoethyl hexanoate (DA-6) on the disease occurrence in longan fruit during postharvest storage and its possible mechanism, fruit of ‘Fuyan’ longan at 70, 90 and 110 days after
Externí odkaz:
https://doaj.org/article/2ab3a3c2a75a4959a4b659d95eac7021
Autor:
Huixin Zhang, Shuji Liu, Shuigen Li, Xiaoe Chen, Min Xu, Yongchang Su, Kun Qiao, Xiaoting Chen, Bei Chen, Hong Zhong, Hetong Lin, Zhiyu Liu
Publikováno v:
Foods, Vol 13, Iss 8, p 1234 (2024)
Amphioctopus neglectus is a species of octopus that is favored by consumers due to its rich nutrient profile. To investigate the influence of different thawing methods on the quality of octopus meat, we employed four distinct thawing methods: air tha
Externí odkaz:
https://doaj.org/article/e32c4c257ac2434bbdeca81c2b8f4f73
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100923- (2023)
The influences of hydrogen peroxide (H2O2) on the storability and metabolism of disease-resistant substances in fresh longan were investigated. Compared to the control samples, H2O2-treated longan exhibited a higher index of fruit disease, pericarp b
Externí odkaz:
https://doaj.org/article/a370182205cb463cabbd986830ff6e25
Autor:
Zhenyu LUO, Xiaoting CHEN, Yuhan LI, Ying WANG, Jinqiang SU, Jing YANG, Jiaying LAN, Hui NI, Shen ZHANG, Hetong LIN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 369-377 (2023)
Water loss is one of the most significant quality deterioration characteristics of passion fruit during postharvest storage, transportation and marketing, which seriously affects its commercial value. In this study, Low Field Nuclear Magnetic Resonan
Externí odkaz:
https://doaj.org/article/417f51ea5e1e433d8fca467b9c9873d4
Autor:
Han Lin, Lijuan Bai, Wei Wei, Wenbing Su, Yanting Wu, Rong Wu, Hui Wang, Jianye Chen, Hetong Lin, Zhongqi Fan
Publikováno v:
Foods, Vol 13, Iss 6, p 854 (2024)
Banana is a typical cold-sensitive fruit; it is prone to chilling injury (CI), resulting in a quality deterioration and commodity reduction. However, the molecular mechanism underlying CI development is unclear. In this study, cold storage (7 °C for
Externí odkaz:
https://doaj.org/article/677604bbab4e4e73b66a96954cae97dc
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 7, Pp 384-392 (2022)
Gracilaria lemaneiformis were prepared by enzymatic hydrolysis with molecular weight
Externí odkaz:
https://doaj.org/article/f32efd8c67f04fe9a2447956da2a6b2c
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100555- (2023)
This study aimed to explore the impacts of slightly acidic electrolyzed water (SAEW) treatment on the physiology, quality, and storage properties of postharvest carambola. The carambolas were immersed in SAEW with a pH value of 6.0, ORP of 1340 mV an
Externí odkaz:
https://doaj.org/article/98868b9941a6462cb09e468c7daac6c9