Art

J-GLOBAL ID：201702223494060370   Reference number：17A0060952

Effects of 1-MCP and natamycin on quality and flavor change in different brix Fuji apple during ambient storage

1-メチルシクロプロペンとナタマイシン処理が,リンゴの品質とフレーバーに及ぼす影響を研究した。【JST・京大機械翻訳】

Author (4)： Li Xin (College of Food Engineering, Dalian Polytechnic University) ,  Zhang Peng (National Engineering and Technology Research Center for Preservation of Agriculture Products(Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products) ,  Li Jiangkuo (National Engineering and Technology Research Center for Preservation of Agriculture Products(Tianjin), Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products) ,  Kong Fandong (College of Food Engineering, Dalian Polytechnic University)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 9  Page： 241-250  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Different Fuji apple was used ...

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Thesaurus term： Solid Phase Extraction ,  *Malus pumila ,  preservation ,  sugar content ,  shelf life ,  GC-MS analysis ,  weight loss ,  aldehyde ,  nano particle ,  hardness ,  headspace ,  ENose ,  alkene
Semi thesaurus term： 溶解性固形物 , 【Automatic Indexing@JST】

Author keywords (5)： Fuji apples ,  1-methylcyclopropene (1-MCP) ,  natamycin ,  different brix ,  quality and flavor

JST classification (2)： Plant growth regulators  (FB06060M) ,  Fruits and processed fruit products  (FJ11030Z)

Substance index (2)： Ethylene ,  1-Methylcyclopropene

Terms in the title (4)： ナタマイシン ,  リンゴ ,  フレーバー ,  研究