Zobrazeno 1 - 10
of 1 672
pro vyhledávání: '"storage quality"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 232-243 (2024)
In this study, the changes in the water content, acid value, peroxide value, and antioxidant activity of macadamia kernels were determined at different storage temperatures (4 ℃, normal temperature and 60 ℃) in 5 packaging systems, including conv
Externí odkaz:
https://doaj.org/article/32078965f7b94a7e9b37f02375151e2f
Autor:
Shanshan LI, Yi HAO, Tingting ZHANG, Xingwei HAO, Jinxin WANG, Xin ZHOU, Meilin LI, Qian ZHOU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 272-281 (2024)
To examine how different harvesting periods affect the storage quality of 'Satsuma' plum fruits, this study analyzed 13 quality and physiological metrics post-harvest and utilized principal component analysis (PCA) and mathematical models to assess (
Externí odkaz:
https://doaj.org/article/5aa3a3c69fc34786a6aaa186cfb5b89f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 332-341 (2024)
Traditional high-temperature sterilization of chicken soup can easily lead to adverse effects on product quality and result in a short storage period, which fails to meet the demands for modern convenience and nutritional consumption. In this study,
Externí odkaz:
https://doaj.org/article/049599574d7b4bd7b33d43805552069a
Autor:
Yiyi HE, Meihua HUANG, Xiaojun LIANG, Liuyan QIN, Yanbi MA, Ming DAN, Chaosheng LI, Shaolong WEI, Quanguang HE, Bihong FENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 308-317 (2024)
Objective: This study investigates the effects of dwarfing treatment on the appearance and postharvest quality of banana fruits. Methods: The experimental material used in this study was 'Guijiao No.9'. A dwarfing agent, primarily composed of unicona
Externí odkaz:
https://doaj.org/article/693eecde15134f499739f093887163a1
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 300-307 (2024)
In this study, the prepared dish Kung Pao Chicken with soy protein artificial meat (SPAM-KPC) was developed to satisfy the higher demand for nutritious healthy and diversified convence food, and the changes in storage quality of SPAM-KPC at different
Externí odkaz:
https://doaj.org/article/86923ec889c845e58b192b10708615eb
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 267-277 (2024)
To investigate the effect of combined treatment with L-ascorbic acid (AA) and ultrasound (US) (AS) on the storage quality of fresh-cut taro, the present study measured changes in the sensory quality and browning-related enzyme activities during stora
Externí odkaz:
https://doaj.org/article/55588800edf8451a9794d9b15a1fe66c
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 311-318 (2024)
'Franch' plums were used as experimental material to elucidate the effects of short-term treatment with high concentration of carbon dioxide (CO2) on post-harvest storage quality and antioxidant metabolism. The fruits were treated with 45%, 60%, and
Externí odkaz:
https://doaj.org/article/88b64666279e4fc49873e2775cbc4d7f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 270-279 (2024)
The experiment took the broccoli (Brassica oleracea var. italica) as the research object, 1-methylcyclopropene (1-MCP), mustard essential oil (MEO) and 1-MCP combined MEO (1-MCP+MEO) were used to treat fresh green broccoli. The effects of physiologic
Externí odkaz:
https://doaj.org/article/069d5673104c490fba8d4619ac055cac
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 197-203 (2024)
To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest chives, the changes in the microbial load and storage quality of postharvest chives subjected to SAEW immersion treatment at different concentrat
Externí odkaz:
https://doaj.org/article/981da42c675d497f957c94791e8adce3
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 163-172 (2024)
In order to explore the effect of heat shock treatment (HT) on the storage quality of fresh-cut lily bulbs, changes in the quality characteristics of lily bulb slices (Lilium davidii var. unicolor Cotton) exposed to heat shock treatment (hot water at
Externí odkaz:
https://doaj.org/article/c988a964269d4d439439ead9e3a854ab