文献类型： 会议论文
第一作者： Yu-bin WANG
作者： Yu-bin WANG 1 ; Yue MA 2 ; Xiao-yan ZHAO 3 ; Chao ZHANG 4 ;
作者机构： 1.Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences
2.Beijing Key Laboratory of Fruits and Vegetable Storage and Processing
3.Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China)
4.Key Laboratory of Urban Agriculture (North)
关键词： Watermelon;Aldehyde;1-Nonanal;Ultra high temperature;Aroma
会议名称： International Conference on Biological Sciences and Technology
主办单位：
页码： 354-359
摘要： The watermelon juice was treated by the ultra-high temperature and pasteurization, respectively. The quality and aroma of the pasteurized juice were evaluated during the storage at 37 ℃ for 6 d. The pasteurization was effective to maintain the total microbial counts of the watermelon juice within the limits for 6 d. Altogether 30 volatile compounds were identified in the unpasteurized juice with the aldehyde (70.6%) as the main component. The typical volatiles of the ultra-high temperature were reduced from 52.1% to 29.4% during the storage.
分类号： Q81-53
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Qualities and Aroma of Watermelon Juice during Storage at 4℃
作者：Yu-bin WANG;Yue MA;Xiao-yan ZHAO;Chao ZHANG
关键词：Watermelon;Pasteurization;Ultra High temperature;Aroma
