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Screening for Fresh-cut Watermelon from Selected Cultivars

文献类型: 外文期刊

作者: Cai, W. Q. 1 ; Li, W. 1 ; Li, Y. F. 1 ; Ma, Y. 1 ; Zhao, X. Y. 1 ; Zhang, C. 1 ;

作者机构: 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China; Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China; Minist Agr, Key Lab Biol & Genet Improvement Hort Crops North, Beijing, Peoples R China; Minist Agr, Key Lab Urban Agr North, Beijing, Peoples R China

关键词: fresh-cut;watermelon;sensory evaluation;cultivar;color

期刊名称:INTERNATIONAL CONFERENCE ON COMPUTER SCIENCE AND ENVIRONMENTAL ENGINEERING (CSEE 2015)

ISSN:

年卷期: 2015 年

页码:

收录情况: SCI

摘要: The 5 selected cultivars of watermelon were screened for the processing of fresh-cut watermelon. The color of the Hongwei and Jinbao cultivars was more stable than other cultivars. The Hongwei and Jinbao got a higher sensory score than other cutivars. Hence, the cutivars of Hongwei and Jinbao were more suitable for the production of fresh-cut watermelons.

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