Partager

Document IIF

Effet de la combinaison alternée d’un champ magnétique et du choc thermique à l’eau chaude sur la conservation des concombres.

Effect of combined alternating magnetic field and hot water shock treatment on the preservation of cucumbers.

Numéro : pap. 15

Auteurs : LUO N., YANG Z., ZHAO S., et al.

Résumé

Based on the mechanism of temperature shock treatment and electromagnetic effect for food preservation, this paper developed a novel food preservation method by combining alternating magnetic field and hot water shock to process the postharvest fruits and vegetables. Compared with the single hot-water shock treatment (HST) and the control without pre-treatment (CK), the alternating magnetic field and hot water shock treatment (MSHT) caused an increase of heating-rate of cucumbers’ tissues during treatment,
membrane permeability and weight loss were reduced and the activities of catalase (CAT) increased under chilling stress. Furthermore, color difference of MSHT was the lowest of the three. The results suggest that cucumbers could adapt to low temperature through hot water combined with alternating magnetic field pre-treatment induced tolerance.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effect of combined alternating magnetic field and hot water shock treatment on the preservation of cucumbers.
  • Identifiant de la fiche : 30023355
  • Langues : Anglais
  • Source : 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Date d'édition : 06/04/2018
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2018.0015

Liens


Voir d'autres communications du même compte rendu (72)
Voir le compte rendu de la conférence

Indexation