Review on explosion puffing drying by modified temperature and pressure for Hami-melon;
哈密瓜变温压差膨化干燥技术研究进展
Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure;
哈密瓜变温压差膨化干燥工艺研究
Occurrence and control of bacterial wilt of Hami-melon in Hainan;
海南哈密瓜细菌性枯萎病的发生及防治
Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference;
哈密瓜变温压差膨化干燥工艺优化研究
Study on the preservatives of hami melon fruit at ambient temperature BIAN;
哈密瓜常温贮运保鲜剂的研制
The vacuum deep fried technology of Hami melon crisps;
哈密瓜脆片真空油炸工艺技术
Effects of Seeds Carried by Recoverable Satellite on Germination and Biological Characteristics of SP_1 Cantaloupe;
卫星搭载处理对哈密瓜SP_1发芽和生物学特性的影响
Fresh Preservation of Soaking Calcium Chlorine on Fresh-cut Cantaloupe;
浸钙处理对切分哈密瓜的保鲜效应
Space Mutation Breeding Technique and Selection of Cantaloupe Hermaphrodite Line from Space Treatment
空间诱变育种选育哈密瓜完全花株系的研究
The paper systematically studied the residual activities of POD, PPO and LOX enzymes in Hami melon juice pressurized at 500MPa for 3～20min, and its bacteria total count, target spore bacteria and E.
本文对不同超高压处理后的哈密瓜汁中的POD、PPO和LOX的活性进行了测定,同时对哈密瓜汁中微生物及其对象芽孢菌和安全性评价菌E。
The process includes: mixturing, sterilizing, fermenting, adding fresh Hami melon juice and storing at low temperature.
以奶粉、鸡蛋、蜂蜜等为原料，经混合、杀菌、发酵、添加哈密瓜汁，低温保存制成哈密瓜果奶。
It was shown that the pH value,brix and turbidity of hami melon juice has no significant changes before and after treatment,however,the Vc content has declined,especially obviously at 55 ℃.
选择新鲜哈密瓜为试验材料,采用100～500MPa超高压协同25～55℃,分别对哈密瓜汁处理5～20min,同时以常压下不同温度处理作对照,对各处理前后的哈密瓜汁的基本理化指标(pH值、可溶性固形物、浊度)、还原型Vc、色差值(L、a、b)及瓜汁中的菌落总数进行检测。
Good yeast strains fitting for melon wine were selected by sensory test of fermented melon juice , They were fermented by 31 strains yeasts.
通过对 31株酵母菌发酵后的哈密瓜酒的感官评价 ,从中筛选出适合酿制哈密瓜酒的优良酵母 ,同时对发酵工艺和不同澄清剂对哈密瓜酒澄清效果进行了研究。
Two good strains of melon wine yeasts were isolated from melon juice fermented by wild yeasts.
从自然发酵的哈密瓜汁中筛选得到两株适合酿制哈密瓜酒的优良酵母HM14和HM49,选出了适合酿制哈密瓜酒的哈密瓜品种“皇后”、“金蜜宝”和“金钟玉”,并研究了哈密瓜酒的发酵工艺。
Sorry, watermelon is out of season. How about Hamimelon?
对不起，西瓜已经过时了。哈密瓜行吗？
Construction of a SRAP-based Genetic Linkage Map Using F_2 Population Derived from a Cross between C.var.chinensis and C.var.ameri;
利用香瓜×哈密瓜F_2群体构建SRAP连锁图
Fresh fruit of pineapple, kiwi, honeydew, papaya and watermelon assorted, with spicy yogurt seasoning.
凤梨、奇异果、哈密瓜、木瓜、西瓜。佐五香优格酱。
The Establishment of Rapid Detection Method for the Pathogen of Hami Melon Fruit Blotch;
哈密瓜果斑病菌快速检测方法的建立
Study on Transferring ACC Deaminase Gene into Hami Melon(Cucumis melo L.) of Xinjiang;
新疆哈密瓜转ACC脱氨酶基因的研究
SWOT analysis and development strategy on Hami melon industry of Xinjiang province;
新疆哈密瓜产业的SWOT分析与发展对策
Preservation Effects of 1-Methylcyclopropene on Fresh-cut Hami Melon
1-MCP对切分哈密瓜保鲜效果的研究
Fungicide Screening and Control of Hami Muskmelon Fruit Rot at Growth Stage in Xinjiang
哈密瓜生长期果实腐烂病药剂筛选及其防治
Studies on Resistance Index of Hamimelon Varieties to Acidovora Avenae Subsp. Citrulli;
哈密瓜品种对细菌性果斑病抗性指标的研究
Studies on Pathogenicity Differentiation of Acidovorax Avenae Subsp. Citrulli;
哈密瓜细菌性果斑病菌致病力分化的研究
Induced Systemic Resistance of Endophytic Bacteria in Hami Melon;
内生细菌诱导哈密瓜系统抗病性作用研究
Studies on Inhibitive Substance Produced by Antagonistic Strains of Endophytic Bacteria in Hami Melon Plants;
哈密瓜内生拮抗细菌抗菌活性物质研究
Effects of Different Drying Methods on Quality of Hami-melon
不同干燥方式对哈密瓜干燥产品品质的影响
Pathogen Identification of Hamimelon Bacterial Leaf Spot
内蒙古哈密瓜细菌性叶斑病病原菌鉴定
Construction of Permanent Genetic Map and Comparative Analysis of Xinjiang Hami Melon〔Cucumis melo L. ssp.melo convar. ameri (Pang.) Greb.〕
新疆哈密瓜永久遗传图谱构建及比较分析
Detection of the quorum-sensing of Acidovorax avenae subsp.citrulli
哈密瓜细菌性果斑病菌群体感应系统的检测
Cloning and Sequence Analysis of cDNA Encoding for ACC Synthase from Hami Melon
哈密瓜ACC合成酶基因cDNA的克隆及全序列分析
Space Mutation Breeding Technique and Selection of Cantaloupe Hermaphrodite Line from Space Treatment
空间诱变育种选育哈密瓜完全花株系的研究
