کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
6407162 1628828 2014 6 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of intermittent heat treatment on sensory quality and antioxidant enzymes of cucumber
ترجمه فارسی عنوان
اثر درمان حرارت متناوب بر کیفیت حسی و آنزیم های آنتی اکسیدان خیار
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کلمات کلیدی
درمان حرارت متناوب، خیار، کیفیت حسی، آنزیم های آنتیاکسیدان، ویژگی های انتقال حرارت،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش باغداری
چکیده انگلیسی


- To obtain the large temperature difference by intermittent heat treatments.
- Intermittent heat treatments have better performance in keeping fresh.
- Intermittent heat treatments can reduce heat stress effectively.
- Explore the relationship between preservation and heat transfer characteristics.

Effects of intermittent heat treatment on sensory quality and antioxidant enzymes were investigated by immersing cucumber in hot water (40 °C) for 30 (H1), 50 min (H2) continuously, or for 30 (I1), 50 (I2) min intermittently, respectively, and the intermittent treatment was realized through the temperature return process by room temperature water after every 10 min continuous treatment. Compared with the control group, the relative lower weight loss, decay index, and higher CAT activity et al., indicated that H1, I1 and I2 helped to delay cucumber ripening, and I1, I2 performed better. At the end of storage, the weight losses of I1, I2 were 79.93, 69.63% of H1, and the POD activity of I1, I2 was 1.31 and 1.23 times of H1. Nevertheless, the severe softening and etiolation implied a slight heat injury occurred in H2 due to heat stress. In addition, results from the analysis of heat transfer characteristics suggested: the superior preservation effect were probably result of the faster temperature change and the higher average temperature gradient of cucumber; the highest temperature that the cucumber achieved and the duration were the important reasons for heat stress.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Scientia Horticulturae - Volume 170, 7 May 2014, Pages 39-44
نویسندگان
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