Effects of heat treatment on flesh leatheriness and related enzyme activities of loquat fruits during cold storage

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering

Volumn 25, Issue 7, 2009, Pages 294-298

  Rui, Huaijin ^a   Wang, Kaituo ^a   Shang, Haitao ^a   Tang, Shuangshuang ^a   Jin, Peng ^a   Cao, Shifeng ^a   Zheng, Yonghua ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Flesh leatheriness; Heat treatment; Loquat fruitss; Low temperature storage

Indexed keywords

EFFECTS OF HEAT TREATMENT; FLESH LEATHERINESS; HOT AIR; LIGNIN SYNTHESIS; LOQUAT FRUITSS; LOW TEMPERATURE STORAGE; POLYGALACTURONASE; POLYPHENOL OXIDASE; PROTOPECTIN; WATER SOLUBLE PECTINS;

AMINO ACIDS; AMMONIUM COMPOUNDS; COLD STORAGE; ENZYMES; FRUITS; HEAT TREATMENT; LIGNIN; POLYSACCHARIDES; THERMAL EFFECTS; WATER CONTENT;

LOW TEMPERATURE OPERATIONS;

AMINO ACIDS; AMMONIUM COMPOUNDS; COLD STORAGE; ENZYMES; FRUITS; HEAT TREATMENT; LIGNINS; MOISTURE CONTENT; POLYSACCHARIDES; STORAGE; TEMPERATURE;

EID: 69249235540     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2009.07.053     Document Type: Article

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