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Materials scientists from The University of Queensland (UQ) are set to revolutionise the fresh fruit industry with a new technology that converts gases into a powder form.
Antifungal effects of pawpaw seed extracts and papain on post harvest Carica papaya L. fruit rot
Carica papaya L aqueous seed extract fungi papain pawpaw fruit rot
2011/1/11
Increasingly, public debate on ban of use of synthetic chemicals for pest control has been unabated, due basically to the hazards posed by such chemicals to the ecosystem and environment.
Effects of Intermittent Warming on the Storage Life of ‘Kiyomi’ Tangor in a Low Temperature Room and Antioxidative Activity of Fruit Skin
Warming Storage Low Temperature Room Fruit Skin flavedo tissue
2009/7/13
This study investigated change in fruit quality and antioxidative activity of the flavedo tissue of fruit skin, to clarify intermittent warming (IW) effects on the storage life of ‘Kiyomi’ tangor (Sat...
Effects of Different Cultural Practice on the Occurrence of Reddish-pulp Fruit and Fruit Development in ‘Beni Shimizu’ Peach
anthocyanin concentration phenolic content phenylalanine ammonia-lyase (PAL) activity pruning levels
2009/7/7
Using ‘Beni Shimizu’ peach (Prunus persica (L.) Batsch) trees maintained by light pruning with heavy disbudding (LP) or conventional method (CM) as heavy pruning with no disbudding fruit development w...
Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from ‘Nanko’ Japanese Apricot (Prunus mume)
antioxidant activity ethylene organic acid softening yellowing
2009/7/7
Effect of the duration of ripening on quality of harvested fruit and processed Japanese apricot liqueur (ume liqueur) were investigated in ‘Nanko’ Japanese apricot (Prunus mume Sieb. et Zucc.). Rapid ...
Varietal Differences of Fruit Quality and Shelf Life in Strawberry Cultivars Developed in Korea
‘Akihime’ firmness ‘Mae-hyang’ skin color taste
2009/7/7
Varietal differences of fruit firmness, soluble solids concentration, titratable acidity, anthocyanin concentration and soluble sugar composition as influenced by storage temperature were evaluated in...
Quality upgradation of jellies prepared using pectin extracted from fruit wastes
Jelly quality jelly preparation gel formation organoleptic evaluation pectin extraction
2009/2/20
Pectin - a polysaccharide present in fruit cell walls - can be extracted from fruit wastes obtained after processing. The pectin thus obtained could be utilized for preparing jelly. Most of the je...
Effects of Storage on Physicochemical, Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets
Qualities Fruit Yoghurts Sold Adana Markets
2009/1/22
In this study 74 yoghurt samples produced by 3 native firms were analysed and the results obtained; as minimum and maximum values are pH 4.08-4.38, titration acidity % 0.65-1.11 (lactic acidity), dry ...
Analysis Of Concentrated Fruit Juice Demand Using The Tobit Model
Concentrated Fruit Juice The Tobit Model
2009/1/15
The purpose of this study was to evaluate the comsumption of concertrated fruit juice by household, and determine the socio-economic factors that affect the level of comsumption. For this purpose, dat...
TOXIN PRODUCING MICROMYCETES ON FRUIT, BERRIES, AND VEGETABLES
berries fruit vegetables micromycetes toxic metabolites mycotoxins
2010/12/24
In 1999–2001 the investigations on mycological state of stored and sold fruit,berries, and vegetables grown in Lithuania and imported from other countries were performed.