Effect of Intermittent Warming on Aroma-Related Esters of ‘Nanguo’ Pears Through Regulation of Unsaturated Fatty Acid Synthesis After Cold Storage
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02469-y
Abstract: Cold storage can effectively delay the ripening of ‘Nanguo’ pears ( Pyrus ussuriensis Maxim.). However, the aroma-related esters of ‘Nanguo’ pears decreased after cold storage. In this study, we aimed to investigate the effect of… read more here.
Keywords: aroma related; related esters; nanguo pears; cold storage ... See more keywords
GABA application improves the mitochondrial antioxidant system and reduces peel browning in 'Nanguo' pears after removal from cold storage.
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DOI: 10.1016/j.foodchem.2019.05.177
Abstract: Although refrigeration is commonly used in the storage of 'Nanguo' pears (Pyrus ussuriensis Maxim.), long-term refrigeration can result in browning of the pericarp. In this study, we aimed to determine how γ-aminobutyrate (GABA) affects the… read more here.
Keywords: gaba; system; cold storage; peel browning ... See more keywords
Effects of 1-methylcyclopropene (1-MCP) treatment on ethanol fermentation of Nanguo pear fruit during ripening.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14035
Abstract: The aim of this study was to analyze the effects of 1-methylcyclopropene (1-MCP) on ethanol fermentation of Nanguo pears during ripening. Pears were exposed to 1 µl/L 1-MCP and stored at 20 ± 2°C. Our data indicated that… read more here.
Keywords: nanguo pears; ethanol fermentation; mcp treatment; fermentation ... See more keywords