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Akademický článek

GCC-PHAT time difference estimation algorithm based on binary frequency weight with suppressing wind noise

Autor: Qiao Jian, Wang Jianming

Publikováno v: Dianzi Jishu Yingyong, Vol 44, Iss 3, Pp 72-76 (2018)

Aiming at the problems that GCC-PHAT algorithm is sensitive to additive noise and the weighted GCC-PHAT algorithm based on prior SNR can′t eliminate the jamming of non-stationary noise——wind noise, an improved GCC-PHAT algorithm is presented.Th

Externí odkaz: https://doaj.org/article/1b710866484241c9a1919ed3a4966d00

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Akademický článek

Effect of Bagging on the Content of Sugar and Acid in Postharvest 'Jinhuang' Mango Fruit

Autor: Wei Changbin, Qiao Jian, Tang Xinming, Yan Qingze, Tang Lizhu, Ma Zhiling

Publikováno v: E3S Web of Conferences, Vol 145, p 01032 (2020)

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a ce

Externí odkaz: https://doaj.org/article/83aa07f4247045e0af09075259654bf1

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Akademický článek

Detection of Wampee Damage based on Hyperspectral Imaging Technology

Autor: Qiu Wen-Wu, Su Wei-Qiang, Cai Zhao-Yan, Dong Long, Li Chang-Bao, Fang Wei-Kuan, Liu Ye-Qiang, Xiao-Mei Wang, Huang Zhang-Bao, Qiao Jian

Publikováno v: E3S Web of Conferences, Vol 185, p 03026 (2020)

Wampee is one of the characteristic fruits in southern China, and its brittle and thin skin can easily be damaged. In this study, principal components analysis (PCA) and minimum noise fraction (MNF) analysis were carried out on the two wampee varieti

Externí odkaz: https://doaj.org/article/18dc3173cd7a4aa69e12a8bb45ade1c1

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Akademický článek

Effect of bagging on the aroma compounds in mangoes during different postharvest stages

Autor: Wei Changbin, Ma Zhiling, Qiao Jian, Tang Xinming, Yan Qingze, Tang Lizhu, Du Liqing

Publikováno v: E3S Web of Conferences, Vol 165, p 03058 (2020)

In order to study the effect of bagging on the aroma quality of mangoes, experiments were performed on “Tainong No.1” mangoes with 2 types of bags, namely white single-layer bags (WB) and yellow/black double-layer bag (BB). With non-bagging fruit

Externí odkaz: https://doaj.org/article/7f1b499be340442ca2601d709a8be86f

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