Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Kuanbo Cui"'
Publikováno v:
Foods, Vol 13, Iss 19, p 3197 (2024)
The surface of prune fruit has a thick layer of frosting, which is easily damaged and lost during prunes harvest or postharvest handling, and there is no clear information on the effect of prune surface frost on postharvest storage quality. To invest
Externí odkaz:
https://doaj.org/article/d8068c2bae03452a9aecb84651f53770
Publikováno v:
Agriculture, Vol 14, Iss 7, p 1057 (2024)
Organic acids play critical roles in fruit physiological metabolism and sensory quality. However, the conventional storage of apple fruit at 0 ± 0.1 °C cannot maintain fruit acidity efficiently. This study investigated near-freezing temperature (NF
Externí odkaz:
https://doaj.org/article/80fa619b059c4b058aeb8a7fdd4f24dc
Autor:
Qi Xin, Xinqun Zhou, Weibo Jiang, Min Zhang, Jing Sun, Kuanbo Cui, Yu Liu, Wenxiao Jiao, Handong Zhao, Bangdi Liu
Publikováno v:
Foods, Vol 12, Iss 12, p 2378 (2023)
The key factors for resistance to chilling injury in apricot fruits were obtained by analyzing the low-temperature storage characteristics of 21 varieties of apricot fruits in the main producing areas of China. Twenty-one varieties of apricots from d
Externí odkaz:
https://doaj.org/article/d9746fdb73da489da0bedd6f9361135a
Publikováno v:
Molecules, Vol 28, Iss 7, p 2949 (2023)
Odor is an important characteristic of walnut oil; walnut oil aromas from different varieties smell differently. In order to compare the differences of volatile flavor characteristics in different varieties of walnut oil, the volatile organic compoun
Externí odkaz:
https://doaj.org/article/9882374a63d6418183005e0c5af5cc2d
Publikováno v:
INMATEH Agricultural Engineering. :445-455
Low productivity and high price are considered problems of the apricot kernel breaking machine, which is widely used in current apricot production. In this paper developed an apricot kernel breaking machine was designed and the mechanical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9bad4b8f288dba1b399ed1a5a187b916
https://doi.org/10.35633/inmateh-67-45
https://doi.org/10.35633/inmateh-67-45
Autor:
Liu, Qi Xin, Xinqun Zhou, Weibo Jiang, Min Zhang, Jing Sun, Kuanbo Cui, Yu Liu, Wenxiao Jiao, Handong Zhao, Bangdi
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2378
The key factors for resistance to chilling injury in apricot fruits were obtained by analyzing the low-temperature storage characteristics of 21 varieties of apricot fruits in the main producing areas of China. Twenty-one varieties of apricots from d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ee98aa16224ce9fa146c26ffaabcded3
Autor:
Chunjun Chen, Chanchan Sun, Yuhao Wang, Hansheng Gong, Aidi Zhang, Yanqing Yang, Fengjun Guo, Kuanbo Cui, Xinguang Fan, Xiulian Li
Publikováno v:
Scientia Horticulturae. 312:111858
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b6219aa5a9d4e63cdde9ca81970ad0f2
https://doi.org/10.1016/j.scienta.2023.111858
https://doi.org/10.1016/j.scienta.2023.111858
Autor:
Wangli Zhang, Wenxiao Jiao, Handong Zhao, Weibo Jiang, Xinguang Fan, Jiankang Cao, Chang Shu, Kuanbo Cui
Publikováno v:
Food Chemistry. 289:426-435
To avoid chilling injury (CI) of nectarines during storage, the impact of near-freezing temperature (NFT) (-1.4 ± 0.1 °C), 0 ± 0.1 °C and 5 ± 0.1 °C on CI incidence, ion leakage, levels of soluble sugars and enzymatic activities related to solu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476619af297da09e8da987a3699d6be0
https://doi.org/10.1016/j.foodchem.2019.03.088
https://doi.org/10.1016/j.foodchem.2019.03.088
Publikováno v:
Scientia Horticulturae. 246:68-78
To improve postharvest quality of sweet cherry, the effect of near-freezing temperature (NFT) storage was evaluated by analyses of postharvest characteristics, biological compounds and antioxidant property. The fruit were stored at 5 °C, 0 °C and N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90377ebe0e4000042c0ca80c0e0d0c69
https://doi.org/10.1016/j.scienta.2018.10.054
https://doi.org/10.1016/j.scienta.2018.10.054
Autor:
Xiulian, Li, Xinguang, Fan, Yingjie, Zhuo, Jiteng, Ma, Kuanbo, Cui, Chanchan, Sun, Fengjun, Guo
Publikováno v:
Food Chemistry. 385:132709
The carotenoid biosynthesis and phenolic metabolism were studied to explain the effect of methyl salicylate (MeSA) on the lipophilic antioxidant capacity (LAC) and hydrophilic antioxidant capacity (HAC) in apricot during postharvest storage. Our resu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e16cc58ed881f662c83e4f7137b5bf7
https://doi.org/10.1016/j.foodchem.2022.132709
https://doi.org/10.1016/j.foodchem.2022.132709