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EFFECTS OF UV-C TREATMENT ON KIWIFRUIT QUALITY DURING THE STORAGE PERIOD
Kiwifruit eating quality maturity
2010/12/8
This experiment was conducted at Namik Kemal University, Agriculture Faculty and Department of Horticulture in Turkey and Actinidia deliciosa cv. Hayward was used for this aim. In this study, Kiwifrui...
真空预冷处理对青花菜贮藏期间生理活性的影响（Effect of Vacuum Pre-cooling on Physiological Activities of Broccoli during Storage）
青花菜 真空预冷 生理活性
2009/11/3
将真空预冷技术应用于冷藏保鲜青花菜的预处理中，研究了真空预冷处理对青花菜在5℃贮藏期间生理活性的影响。结果表明：与不进行预冷处理样品相比，真空预冷抑制了青花菜的呼吸速率、乙烯释放量，其中失重率减少了2.18%；改善了青花菜的感官品质，减少了叶绿素和维生素C的损失，并通过调节抗氧化酶的活性起到了延缓青花菜衰老的作用。
生物多孔材料干燥过程中组织非稳态收缩（Transient Shrinkage of Tissue of Bio-porous Material during Dehydration）
豌豆 生物多孔材料 非稳态收缩
2009/9/25
根据颗粒体积收缩和平均湿度的变化规律，提出了生物多孔材料干燥组织非稳态收缩的递推模型。利用该模型对40℃热空气干燥下的豌豆各单元层边界半径变化、收缩位移及各层组织的收缩量变化进行了计算。计算结果表明：豌豆在干燥过程中随着湿分的对外迁移、湿度降低，豌豆组织收缩并不是由外向内同步收缩，而是先失去水分的外部先收缩，没有失水的部位不收缩。同时，与内部相比，外部失水较多，收缩幅度也较大。
Hydrolysis of Isoflavones and Consumption of Oligosaccharides during Lactic Acid Fermentation of Soybean Milk
daidzin genistin raffinose stachyose Bifidobacterium Lactobacillus Streptococcus
2009/9/10
Aiming to select suitable strains of lactic acid bacteria for producing yogurt-like functional food from soybean milk, the fermentation properties of 14 lactic acid bacterial strains belonging to gene...
An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice
Free fatty acids Old rice Paddy rice Palatability Stability-testing chamber Texture characteristics
2009/7/29
This study was conducted to establish an efficient selection method for breeding highly palatable rice cultivars with less deterioration in palatability during storage. The palatability of the rice st...
Cultivation of Sweet Sorghum (Sorghum bicolor (L.) Moench) and Determination of its Harvest Time to Make Use as the Raw Material for Fermentation,Practiced during Rainy Season in Dry Land of Indonesia
Cultivation Dry land Fermentation Harvest time Indonesia Monosodium glutamate Rainy season Sweet sorghum
2009/7/29
We cultivated sweet sorghum cultivars –Wray, Keller and Rio – to confirm the feasibility of cultivation in dry land of Indonesia for monosodium glutamate (MSG) production. Stem yield of Wray was 4,790...
Correlation between Yielding Ability and Dry Matter Productivity during Initial Seed Filling Stage in Various Soybean Genotypes
Cultivar difference Dry matter productivity Glycine max L Initial seed filling Soybean Yield potential
2009/7/28
The critical developmental stage, during which the genotypic difference in yield is determined, was identified by analyzing the correlations between seed yield and seasonal crop dry matter productivi...
Endogenous Gibberellins in Bulbils of Chinese Yam during Growth and Storage
Bulbils Chinese yam Dioscorea opposita Gibberellins Growth Storage
2009/7/24
Five gibberellins in the early-13-hydroxylation pathway (GA53, GA44, GA19, GA20 and GA1), and six gibberellins in the non-13-hydroxylation pathway (GA12, GA15, GA24, GA9, GA36 and GA4), were detected ...
Changes in Nutritive Value of Italian Ryegrass (Lolium multiflorum Lam.) during Overwintering Period
Cold acclimation Fructan Italian ryegrass Water-soluble carbohydrate
2009/7/23
Changes in Nutritive Value of Italian Ryegrass (Lolium multiflorum Lam.) during Overwintering Period.
Varietal Difference in the Deterioration of Flour Quality by Rainfall during Ripening Period in Wheat
Rainfall Flour quality Ripening period Varietal difference
2009/7/8
This study was undertaken to determine the plant characteristics related to deterioration of the quality of grain and flour of wheat caused by rainfall during the ripening period. The rainfall durin...
Annual Variation in Maximum Viscosity of Wheat Flour and the Relationship to the Precipitation during the Ripening Period in Northern Kyushu
Wheat Wheat flour Maximum viscosity Stage of ripening Annual variation Bulk density
2009/7/8
Annual variation of maximum viscosity (MV) of wheat flour and the relationship between MV and the precipitation during the ripening period were studied in order to establish cultivation techniques f...
Change in Quality Traits of “Hoshi-imo” Steamed and Dried Slices of Sweet Potato During Drying Process and Varietal Differences
Brix Hoshi-imo Steamed and dried sweet potato slices Sweet potato Toughness
2009/7/8
Steamed and dried sweet potato slices called “Hoshi-imo”, is an important agricultural product in Ibaraki prefecture in Japan. In recent years, a large amount of Hoshi-imo is imported, and improvemen...
Effects of Light Irradiation, Water-supply and Temperature on Quality and Nitrate Nitrogen Concentration in Komatsuna (Brassica campestris L.) Plants during Storage with Film Packaging
carbon dioxide fresh weight leaf color oxygen photosynthesis
2009/7/7
Effects of light irradiation, water-supply and storage temperature on quality and nitrate nitrogen concentration in Komatsuna (Brassica campestris L.) plants were evaluated during film packaging (FP) ...
Effect of the Amount of Nitrogen Application on Occurrence of White-back Kernels during Ripening of Rice under High-temperature Conditions
Husked rice quality High temperature White-back kernel Nitrogen fertilizer Varietal difference
2009/7/7
The effect of the amount of nitrogen application on the occurrence of white-back kernels was examined in rice grown in warm areas. White-back kernels occurred when the average temperature during ripe...
Investigation on Changes in Physical and Chemical Properties of Palm Kernel Oil During Hydrogenation
Physical Chemical Properties Palm Kernel Oil Hydrogenation
2009/1/15
Palm kernel oil was hydrogenated discontinuously for a period of 100 min at 165°C and 2,5 atm in the presence of nickel catalyst (%0,18). The changes in iodine number, fatty acid composition, trans fa...