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Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage

机译：藻酸盐的细胞壁组合物涂覆和脉冲光处理的鲜切哈瓜（Cucumis Melo L. Var。Reticulatus CV.Glamor）在冷藏期间

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Effects of alginate coating and repetitive pulsed light (RPL) application on uronic acid (a, c, e, g, i) and neutral sugar (b, d, f, h, j) contents of polysaccharides (a, b water-soluble pectin, c, d CDTA-soluble pectin, e, f Na2CO3-soluble pectin, g, h 1 M KOH-soluble hemicellulose and i, j 4 M KOH-soluble hemicellulose) of fresh-cut cantaloupes. Error bars represent error of the mean (n = 3)

机译：藻酸盐涂层和重复脉冲光（RPL）施用对多糖（A，B水溶性的中性糖（B，D，F，H，J）含量的尿酸（A，C，E，G，I）和中性糖（B，D，F，H，J）含量的影响（A，B水溶性果胶，C，D cdta-可溶性果胶，e，f na2co3-可溶性果胶，g，h 1 m koh可溶性半纤维素和i，j 4 m koh可溶性半纤维素）的鲜切荷泊膦。误差条表示平均值的错误（n = 3）

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期刊名称 Journal of Food Science and Technology
作者
Pei Chen Koh; Mohd Adzahan Noranizan; Roselina Karim; Zainal Abedin Nur Hanani; Noor Liyana Yusof;
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作者单位

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年(卷),期 2020(57),6
年度 2020
页码 2206–2221
总页数 16
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：重复脉冲光;藻酸盐;鲜切哈瓜;细胞壁;果胶;半纤维素;

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专利

1. Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage [J] . Journal of Food Science and Technology . 2020,第6期

机译：藻酸盐的细胞壁组合物涂覆和脉冲光处理的鲜切哈瓜（Cucumis Melo L. Var。reticulatus CV.Gramor）在冷藏期间
2. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage [J] . Koh Pei Chen, Noranizan Mohd Adzahan, Karim Roselina, Journal of Food Science and Technology . 2019,第5期

机译：藻酸盐的感觉质量和风味涂覆和重复脉冲光处理的鲜切哈瓜（Cucumis Melo L.Var。reticulatus cv。魅力）
3. Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour) [J] . Koh Pei Chen, Noranizan Mohd Adzahan, Karim Roselina, Innovative Food Science & Emerging Technologies . 2016,第Null期

机译：对鲜切哈密瓜（Cucumis melo L. reticulatus cv。Glamour）进行一定间隔的重复脉冲光处理。
4. Confirmation of Trace Level Aroma- Impact Compounds in Cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by GC-MS/MS Analysis [C] . J. Lin, Y. Wang Symposium on recent advances in the analysis of food and flavors . 2012

机译：通过GC-MS / MS分析确认哈瓜菌（Cucumis Melo L.Var。Cantalupensis Naudin）中的痕量血清抗冲化合物
5. Sensory quality and flavour of alginate coated and repetitive pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during storage [O] . Pei Chen Koh, Mohd Adzahan Noranizan, Roselina Karim, 2019

机译：贮藏期间藻酸盐涂层和重复脉冲光处理的新鲜哈密瓜（Cucumis melo L. Var。Reticulatus Cv。Glamour）的感官品质和风味
6. Storage Life and Deterioration of Intact Cantaloupe (Cucumis melo L. var. reticulatus) Fruit Treated with 1-Methylcyclopropene and Fresh-cut Cantaloupe Prepared from Fruit Treated with 1-Methylcyclopropene Before Processing [O] . Jiwon Jeong, Jeffrey K. Brecht, Donald J. Huber, 2008

机译：用1-甲基环丙烯和用1-甲基环丙烯处理的果实制备的果实甲氨基和reticulatus reticulatus）果实储存的储存寿命和reticulatus）果实。

Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage

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