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不同处理对鸭梨采后颜色变化的影响（Effect of Different Treatments on the Color Changes of Yali Pear after Harvest）
鸭梨 贮藏 处理方式 色差
2009/8/11
采用CIELAB表色系统研究了采收期、降温方法和套袋等处理对鸭梨采后果皮颜色变化的影响。结果表明，晚采收提高了鸭梨果实的成熟度和果皮的L、a、b（不套袋果）值，使得叶绿素减少，类胡萝卜素增加；缓降温处理促进了不套袋鸭梨L值和a值的升高，加速了叶绿素的降解，而对套袋果影响不明显；套袋处理使鸭梨的L值和a值增大，b值减小，叶绿素减少，颜色变浅，采后色泽的变化减缓。
Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
meat processed pork color formation
2009/5/31
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Changes in Color Parameters during Fermentation and Storage of Red Wine Using Thai Roselle under Different pHs and SO2 Concentrations
color parameters anthocyanins pigments in wine
2010/11/23
A red wine was made from must consisting of dried roselle calyces, water, yeast extract, sugar, and NH4H2PO4. The pHs of wine samples were adjusted to various values within the range 2.5 to 4.0, or SO...
Effect of Sun Exposure on the Red Color of Salted Ume Fruit After Coloring
ume fruit sun exposure coloring new coccine
2010/11/22
Ume fruit brined with 2.5 kg of brine solution mixed with calcium hydroxide (3 g Ca(OH)2/1 kg of fruit) was either non-exposed or sun-exposed and subsequently colored with new coccine (0.004-0.1%), ac...
Effect of Sun Exposure on the Color of Salted Ume Fruit
ume fruit salted ume fruit sun exposure
2010/11/22
Ume fruit was brined with 0, 0.3, 0.6 and 0.9% (based on fruit weight) calcium hydroxide for 36 days and subsequently exposed to the sun for 8 days. The water content and titratable acidity decreased,...