منابع مشابه
Impact of hot water soaking on antioxidant enzyme activities and some qualities of storage tomato fruits
Mature-green tomato fruits were soaked in hot water for 10 minutes at 35, 40, 45 or 50°C and then stored at 13°C for 20 days. Untreated fruits were soaking with tap water (22°C). The study showed that exposing fruit to hot water influenced peroxidase (POD) and catalase (CAT) activities. Activity of the two enzymes increased with the increasing of soaking temperature, except for the 50°C treatme...
متن کاملImpact of RO-desalted water on distribution water qualities.
A large-scale pilot distribution study was conducted to investigate the impacts of blending different source waters on distribution water qualities, with an emphasis on metal release (i.e. corrosion). The principal source waters investigated were conventionally treated ground water (G1), surface water processed by enhanced treatment (S1), and desalted seawater by reverse osmosis membranes (RO)....
متن کاملEffects of Modified Atmosphere Packaging on Post Harvest Qualities of Pink Tomatoes
365 Abstract: An experiment retail plastic packaging system was used to compare the atmospheric composition within sealed packs containing tomato fruits. A range of plastic films with different permeability properties were tested to study the effects of these conditions on the changes in postharvest qualities of tomatoes harvested at the pink stage of maturity and stored at 13C for 60 days. The...
متن کاملMonitoring of distribution water qualities under various source water blending.
The main goal of this large-scale pilot distribution study was to systematically investigate the impacts of blending different source waters on distribution water qualities. The principal source waters investigated were conventionally treated ground water (G1), surface water processed by enhanced treatment (S1), and desalted seawater by reverse osmosis membranes (RO). Due to the nature of raw w...
متن کاملenzymatic activity and microstructural changes of hot water treated banana during ripening
berangan banana were treated with hot water at 50 ºc for 0 (control), 10, and 20 min and then kept at room temperature (25±2 ºc), 75-80% rh to observe the ripening progress. firmness and activity of cell wall degradation enzymes such as polygalacturonase (pg), pectin methylesterase (pme), and pectate lyase (pl) were determined for treated and untreated banana. the microstructure of banana peel ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: HortScience
سال: 1996
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.31.4.599c