Zobrazeno 1 - 10
of 849
pro vyhledávání: '"low temperature storage"'
Autor:
I. V. Seferova, G. I. Filipenko, O. N. Zabegayeva, A. P. Boyko, A. Yu. Nekrasov, L. Yu. Novikova
Publikováno v:
Биотехнология и селекция растений, Vol 7, Iss 3, Pp 42-52 (2024)
Background. Soybean (Glycine max (L.) Merr.) is a microbiotic whose seeds quickly lose germination in uncontrolled conditions at room temperatures. This determines the need to preserve accessions in special conditions. Low temperature storage (LTS) a
Externí odkaz:
https://doaj.org/article/b9a18e25741743068dbdecaf814bd50e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 273-281 (2024)
To explore the effects of different preservation treatments on the storage quality of green walnut, this study took green walnut as test material and adopted 4 different preservation. Methods: Soaked in cold water at 0 ℃ for 5 min, 150 mg/L ClO2 fo
Externí odkaz:
https://doaj.org/article/6aa1244ea9284cf094abad1208b7b5ed
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-15 (2024)
Abstract Background Postharvest quality deterioration poses a significant challenge to the commercial value of fresh lotus seeds. Low temperature storage is widely employed as the primary method for preserving postharvest lotus seeds during storage a
Externí odkaz:
https://doaj.org/article/a38cf22f9e3041bca89759d995bce83b
Publikováno v:
Zhongguo shuxue zazhi, Vol 37, Iss 7, Pp 816-819 (2024)
Objective To observe and analyze the influence of the improved ultra-low temperature storage box on the quality of fresh frozen plasma (FFP). Methods A total of 80 qualified whole blood samples (400 mL, O type not included) collected from July to Nov
Externí odkaz:
https://doaj.org/article/e2825010b10b45799a32aecea37c2cda
Autor:
Qi Yuan, Yaqin Jiang, Qihong Yang, Weiliu Li, Guiyun Gan, Liangyu Cai, Wenjia Li, Chunchun Qin, Chuying Yu, Yikui Wang
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Low temperature storage is widely used for storage and transportation of fruits and vegetables after harvest. As a cold-sensitive fruit vegetable, post-harvest solanaceous vegetables and fruits are susceptible to chilling injury during low temperatur
Externí odkaz:
https://doaj.org/article/70f04d6665304bb1be0d4e9c68b8232d
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 1, Pp 129-138 (2024)
Corn is abundant in carbohydrate, protein, carbohydrates and other nutrients. However, because of its large embryo, it is easy to be infected by microorganisms and insects, which leads to the deterioration of corn quality. Therefore, the quality pres
Externí odkaz:
https://doaj.org/article/55f450c625c74876867507e98d7ac783
Autor:
Lin Hui, Song Pan, Guanlin Qian, Miao Yan, Yunting Li, Ruiyu Yang, Tiancheng Ye, Xiaoman Liang, Xina Cong, Heran XU, Guang Xin
Publikováno v:
Journal of Future Foods, Vol 5, Iss 2, Pp 200-207 (2025)
Actinidia arguta is a type of kiwi fruit with a smooth glabrous shape, which provides high nutritional value, a sweet and sour taste, and excellent healthcare function. However, it is a typical climacteric fruit and decomposes quickly when stored. Fo
Externí odkaz:
https://doaj.org/article/edfa0a96aa0440d2982b6c2605a7beff
Publikováno v:
Shipin Kexue, Vol 44, Iss 23, Pp 372-393 (2023)
With the continuous development of science and technology, the conventional low-temperature storage technology can no longer meet people’s pursuit of food quality. In recent years, magnetic fields have been widely used in the field of low-temperatu
Externí odkaz:
https://doaj.org/article/ee86d30be1374cdb82f28f8ef27313a7
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 6, Pp 138-147 (2023)
Through the detection of quality indicators such as physicochemical, appearance, taste and gelatinization of two kinds of milled rice under three quasi-low temperature conditions of 16, 18 and 20 ℃ during storage for 6 to 12 months, the results sho
Externí odkaz:
https://doaj.org/article/73b75039b46f46beac95647ad2ac417b
Autor:
YAN Jun-hai, GAO Long, LIU Yin, MENG Zhao-feng, WANG Shun, WU Fei-jun, XIE Ya-qi, ZHANG Shi-wen
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 6, Pp 169-175 (2023)
Drying is the main energy consumption in the grain industry. At present, most grain drying are using machines or drying towers, but its heat loss and energy consumption is large. Some of dryers use coal as heat source and cause serious environmental
Externí odkaz:
https://doaj.org/article/34d7e5a6b4bd493fa808df5188145f1c