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Effects of Induced Low‐Temperature Stress on Raw Peanuts

机译:Effects of Induced Low‐Temperature Stress on Raw Peanuts

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摘要

ABSTRACTPeanuts were exposed to low temperatures before they were dried to simulate temperature abuse. Samples were exposed to temperatures ranging from 0°C to −6°C. Visual examination of exposed samples revealed a glossy appearance around the edges and on the central surface of the cotyledons. A comparison of volatile profiles from exposed samples (0°C to −6°C) showed increased concentrations of acetaldehyde and ethanol with decreased temperatures. Conductivity was a measure of the electrolytes in the leachate from exposed samples and reflected the extent of membrane leakage. Concentrations of organic carbon and inorganic ions increased with decreased temperatures. Evidence of increased acetaldehyde and ethanol concentrations indicated anaerobic respiration was involved in quality deterioration of freeze damaged

著录项

  • 来源
    《journal of food science》 |1987年第1期|242-244|共页
  • 作者

    J. A. SINGLETON; H. E. PATTEE;

  • 作者单位
  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 英语
  • 中图分类
  • 关键词

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