The Effect of Light Intensity before Harvest on Phenethyl Isothiocyanate Concentration in Watercress (Nasturtium officinale R.Br.) Depends on Photoperiod
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منابع مشابه
The effect of temperature, photoperiod, and light quality on gluconasturtiin concentration in watercress (Nasturtium officinale R. Br.).
The effects of different growth regimes on gluconasturtiin concentration in watercress (Nasturtium officinale R. Br.) were investigated. Watercress plantlets at the 5th mature leaf stage (ca. 2 weeks old) were exposed to different day and night temperatures, to long (16 h) or short (8 h) days, to red (R) or far-red (FR) light given during the main long day photoperiod, and finally to R or FR li...
متن کاملEffect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.)
* Corresponding author. Tel.: +351 22 5580058; fax E-mail addresses: [email protected] (R.M.S. Cruz), m [email protected] (C.L.M. Silva). t of temperature abuses on the colour and vitamin C conturtium officinale R. Br.). c (AA) and dehydroascorbic (DHAA) acids, and colour, evaluated along a plan of temperature abuses, based on e period. A comparison between the hue angle and AA kinetic parameters ...
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در این پایان نامه تاثیر دو نوع تست جزیی نگر و کلی نگر بر به یادسپاری محتوا ارزیابی شده که نتایج نشان دهندهکارایی تستهای کلی نگر بیشتر از سایر آزمونها است
15 صفحه اولEffect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...
متن کاملEffect of heat and thermosonication treatments on watercress min C degradation kinetics (Nasturtium officinale) vita
The use of ultrasound in food processing creates novel and interesting methodologies, which are often complementary to classical techniques. In this work, the effect of heat and the combined treatment heat/ultrasound (thermosonication) on the thermal degradation kinetics of vitamin C in watercress (Nasturtium officinale) was studied in the temperature range of 82.5 to 92.5 °C. First order react...
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ژورنال
عنوان ژورنال: HortScience
سال: 1996
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.31.4.578d