Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Hyang-Lan Eum"'
Publikováno v:
Foods, Vol 10, Iss 7, p 1649 (2021)
Improved methods are needed to extend the shelf life of strawberry fruits. The objective of this study was to determine the postharvest physiological mechanism of high-CO2 treatment in strawberries. Harvested strawberries were stored at 10 °C after
Externí odkaz:
https://doaj.org/article/95cce520638d4e9bb8566ff91aeae374
Autor:
Me-Hea Park, Kang-Mo Ku, Kyung-Ran Do, Hyang Lan Eum, Jae Han Cho, Pue Hee Park, Siva Kumar Malka
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
IntroductionPaprika (Capsicum annuum L.) is prone to chilling injury (CI) during low-temperature storage. Although recent findings suggest that CO2 treatment may protect against CI, the effects of short-term CO2 treatment on CI and the underlying mol
Externí odkaz:
https://doaj.org/article/9431e350b0014162a06347715facd24c
Publikováno v:
Foods, Vol 12, Iss 22, p 4088 (2023)
Greasiness in apple skin reduces its quality, and its level varies depending on the variety. In this study, low-temperature (1 ± 0.5 °C) stored ‘Hongro’ and ‘Fuji’, which had differences in the occurrence of greasiness, were moved to room t
Externí odkaz:
https://doaj.org/article/702a56d4f387474884add1aeb8b9553e
Publikováno v:
Foods, Vol 12, Iss 21, p 3961 (2023)
Optimum postharvest storage conditions increase the postharvest quality and shelf life of horticultural crops. The effects of forced-air precooling (FAP) and modified atmosphere packaging (MAP) on shelf life, physicochemical quality, and health-promo
Externí odkaz:
https://doaj.org/article/1295f354cda54b0483d99b02076a1182
Publikováno v:
Food Science and Biotechnology. 31:669-679
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4709c1a116192c2a9b01392e050a753
https://doi.org/10.1007/s10068-022-01067-2
https://doi.org/10.1007/s10068-022-01067-2
Publikováno v:
Food Sci Biotechnol
This study evaluated the effect of sterilizing harvesting knives with sodium hypochlorite (NaOCl) on soft rot in Kimchi cabbage. Knives were infected with Pectobacterium carotovorum subsp. carotovorum (Pcc), sterilized with NaOCl (100, 200, and 300 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1af34d6a46457580288053559d9a4187
https://doi.org/10.1007/s10068-021-00946-4
https://doi.org/10.1007/s10068-021-00946-4
Autor:
Sae Jin Hong, Hyang Lan Eum
Publikováno v:
Protected horticulture and Plant Factory. 29:62-72
The purpose of this study was to investigate the quality characteristics of ripe fruit based on harvest date and to examine the ripening phase of ‘Seolhyang’ strawberry suitable for room temperature, cold-chain, and low temperature distribution.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5da3b9f21ba6c7a2bf191abecdb5c81
https://doi.org/10.12791/ksbec.2020.29.1.62
https://doi.org/10.12791/ksbec.2020.29.1.62
Publikováno v:
Food Sci Biotechnol
Various hilling materials (rice hulls, pine sawdust, and perlite) were compared to produce sprout vegetables using beach silvertop (Glehnia littoralis Fr. Schm. ex Miq.). We have investigated the yield, total phenolic content, total flavonoid content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ffbca6462884b5867f64f386c801f39d
https://pubmed.ncbi.nlm.nih.gov/35646412
https://pubmed.ncbi.nlm.nih.gov/35646412
Publikováno v:
Foods
Improved methods are needed to extend the shelf life of strawberry fruits. The objective of this study was to determine the postharvest physiological mechanism of high-CO2 treatment in strawberries. Harvested strawberries were stored at 10 °C after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::dc02f75d4a31450297f72bfe8c4f9d5d
https://pubmed.ncbi.nlm.nih.gov/34359519
https://pubmed.ncbi.nlm.nih.gov/34359519
Publikováno v:
PLoS ONE
PLoS ONE, Vol 15, Iss 4, p e0232159 (2020)
PLoS ONE, Vol 15, Iss 4, p e0232159 (2020)
In this study, we investigated changes in the isoflavone content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities (DPPH, ABTS), and anti-inflammatory activities of small-seeded and large-seeded soybean cultivars du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f9857e1a905f9001a08b19a5668c93e
http://europepmc.org/articles/PMC7185686
http://europepmc.org/articles/PMC7185686