Effect of Storage Temperature on Grape Pectin and Related Enzymes Activities
As one of the five most common fruits in China, grapes are deeply loved by the vast majority of consumers. However, the problems of decay and softening of grapes are prevalent during storage and long-haul transportation. The activities of enzymes play important roles during this process. To study th...
Saved in:
| Main Authors: | Zhang Zhe, Zhang Zhiqiang, Zhang Zhiquan, Zhang Ping, Zhu Zhiqiang, Tian Jinjin, Wang Huaiwen, Wang Sasa |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2019-01-01
|
| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2019.03.140 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Ultrasonic pretreatment and drying temperature-induced modifications of three pectin fractions affect the microstructure and textural properties of dried grapes
by: Yadong Xiao, et al.
Published: (2025-05-01) -
DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF PECTIN PRODUCTS FROM GRAPE POMACE OF DIFFERENT VARIETIES
by: Natalia Sergeyevna Limareva, et al.
Published: (2022-10-01) -
Assessment of antimicrobial edible coatings derived from coffee husk pectin and clove oil for extending grapes shelf life
by: G. Divyashri, et al.
Published: (2024-12-01) -
The Use of Different Cell Wall Degrading Enzymes for Pectin Extraction from Carrot Pomace, in Comparison to and in Combination with an Acid Extraction
by: Elien De Laet, et al.
Published: (2025-01-01) -
The study of pectin influence on the change in viscosity and color of beverages with natural colourants during storage
by: Kukin M.
Published: (2018-06-01)