Effect of pre-storage heat treatment on enzymological changes in peach
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چکیده
منابع مشابه
Effect of postharvest oxalic acid treatment on ethylene production, quality parameters, and antioxidant potential of peach fruit during cold storage.
The effects of postharvest oxalic acid (OA) treatment on ethylene production, fruit quality, bioactive compounds and antioxidant activity of peach fruit, were examined. Fruits were treated with oxalic acid immediately after harvest and stored at 1° C and 90% relative humidity for 28 days. The oxalic acid treated peach fruit exhibited significantly lower levels of ethylene production, pH, total ...
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it to 680•Ž in flowing nitrogen (PV-7). Four samples having different pre-heat-treatment conditions were selected; the original coke PV-7 , the second one prepared from PV-7 by the heat treatment at 1500•Ž for 60 min (PV-15) , the third also from PV-7 by the treatment at 2060•Ž for 60 min (PV-7-20) , and the fourth by the heat treatment of PV-15 at 2060•Ž for 60 min (PV-15-20). Each sample was ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0078-1