Changes of respiration intensity and quality of different varieties of fresh walnut during cold storage

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

Volumn 26, Issue 1, 2010, Pages 370-374

  Ma, Yanping ^a   Liu, Xinghua ^a   Yuan, Debao ^b   Wang, Limei ^a   Yuan, Yifei ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Fresh walnut; Quality control; Respiration intensity; Storage

Indexed keywords

ACID VALUE; FRESH WALNUT; PEROXIDE VALUE; PROTEIN CONTENTS; QUALITY CHANGE; RELATIVE HUMIDITIES; RESPIRATION RATE; SENSORY QUALITIES; STORAGE PERIODS; UPWARD TREND; VITAMIN-E;

AMINO ACIDS; ATMOSPHERIC HUMIDITY; COLD STORAGE; CUSTOMER SATISFACTION; FATTY ACIDS; MOISTURE; ORGANIC ACIDS; OXIDATION; PROTEINS; TOTAL QUALITY MANAGEMENT;

QUALITY CONTROL;

EID: 77950554973     PISSN: 10026819     EISSN: None     Source Type: Journal    
DOI: 10.3969/j.issn.1002-6819.2010.01.066     Document Type: Article

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