Effects of dense phase carbon dioxide treatments on color and texture of fresh-cut bitter gourd

文献类型： 外文期刊

第一作者： Zhang Chao

作者： Zhang Chao;Sun Xin;Ma Yue;Zhao Xiao-yan;Zhang Chao;Sun Xin;Ma Yue;Zhang Chao;Sun Xin;Ma Yue;Zhao Xiao-yan;Zhang Chao;Sun Xin;Ma Yue;Sun Xin

作者机构：

关键词： dense phase carbon dioxide;time;fresh-cut bitter gourd;cell structure;bitterness

期刊名称：Proceedings of the 2016 6th International Conference on Advanced Design and Manufacturing Engineering (ICADME 2016)

ISSN： 2352-5401

年卷期： 2016 年 96 卷

页码：

收录情况： SCI

摘要： The effect of the dense phase carbon dioxide (DPCD), sodium hypochlorite and blanching treatments on the color and texture of the fresh-cut bitter gourd was compared. The DPCD hold the shape and microstructure of the fresh-cut bitter gourd, and reduced their bitterness. The time of the DPCD treatment showed no significant influence on the bitterness reduction. However, the DPCD treatments reduced the greenness of the fresh-cut bitter gourd due to the dissolution of the chlorophyll. Differently, the hypochlorite treatment hold the greenness of the fresh-cut bitter gourd, but showed no influence on their bitterness. Hence, the DPCD and hypochlorite treatment should be selected based on the purpose.

分类号：

  • 相关文献

[1]Effects of Dense Phase Carbon Dioxide Treatments on Qualities of Fresh-cut Bitter Gourd. Sun, Xin,Zhao, Xiao-Yan,Ma, Yue,Zhang, Chao,Sun, Xin,Zhao, Xiao-Yan,Ma, Yue,Zhang, Chao,Sun, Xin,Zhao, Xiao-Yan,Ma, Yue,Zhang, Chao,Sun, Xin,Zhao, Xiao-Yan,Ma, Yue,Zhang, Chao,Sun, Xin. 2016

[2]Inheritance of bitterness in cucumber. Gu Xingfang,Zhang Shengping,Guo Yanmei,Xu Caiqing. 2007

[3]Effects of Wax Treatment on the Physiology and Cellular Structure of Harvested Pineapple during Cold Storage. Hu, Huigang,Li, Xueping,Chen, Weixin,Hu, Huigang,Dong, Chen.

[4]An atypical HLH protein OsLF in rice regulates flowering time and interacts with OsPIL13 and OsPIL15. Zhao, Xiao-Ling,Shi, Zhen-Ying,Peng, Ling-Tao,Zhang, Jing-Liu,Shen, Ge-Zhi.

作者其他论文 更多>>

微信小程序