Topic
Hami melon
About: Hami melon is a research topic. Over the lifetime, 258 publications have been published within this topic receiving 1360 citations. The topic is also known as: Chinese Hami melon & snow melon.
Papers published on a yearly basis
Papers
Patent•
10 Apr 2013
TL;DR: A pitaya and hami melon composite preserved fruit which is made by the following raw materials in parts by weight: 400-600 parts of pitaya, 200-400 parts of Hami Melon, 200 − 400 parts of white granulated sugar, 10 − 20 parts of citric acid, 100 − 200 parts of honey, 20 − 30 parts of tea, 10 - 15 parts of flos farfarae, 10-15 parts of aster, 0.4 − 0.6 parts of thickening agent, and a right amount of sodium benzo
Abstract: The invention discloses a pitaya and hami melon composite preserved fruit which is made by the following raw materials in parts by weight: 400-600 parts of pitaya, 200-400 parts of hami melon, 200-400 parts of white granulated sugar, 10-20 parts of citric acid, 100-200 parts of honey, 20-30 parts of tea, 10-15 parts of flos farfarae, 10-15 parts of aster, 0.4-0.6 parts of thickening agent, and a right amount of sodium benzoate. The composite preserved fruit has the benefits that the composite preserved fruit can moisten a lung, descend qi, relieve a cough, reduce sputum, and dissolve phlegm.
127 citations
TL;DR: In this article, the effect of chitosan and polyethylene wax (PE) coatings on storage of Xinjiang Hami melon at ambient temperature was investigated.
98 citations
TL;DR: The treatment with acibenzolar-S-methyl alone was significantly effective in reduction of the disease severity in many but not all situations and the fungicide guazatine alone significantly decreased infection by Fusarium spp.
Abstract: A pre-flowering foliar spray of the plant activator acibenzolar-S-methyl at 50 mg/L a.i. combined with a fruit dip in guazatine at 500 mg/L a.i. at harvest substantially decreased disease in stored melons. Major diseases occurring on rock melons and Hami melons were caused by Fusarium spp., Alternaria spp., Rhizopus spp. and Trichothecium sp. The treatment with acibenzolar-S-methyl alone was significantly effective in reduction of the disease severity in many but not all situations. The fungicide guazatine alone significantly decreased infection by Fusarium spp. but had a lesser effect on that caused by Alternaria spp. and Rhizopus spp.
86 citations
TL;DR: The results indicate that NO treatment can alleviate and delay CI in cold-stored Hami melon fruit via enhancing the activities of antioxidant enzymes and up-regulating the expression of CmCBF1 and Cm CBF3.
84 citations
TL;DR: In this paper, the effects of dense phase carbon dioxide (DP-CO 2 ) treatment of 8, 15, 22, 30 and 35MPa for 5min, 15min, 30min, 45min, 60min at 35-Mpa, 55-C, 60
Abstract: The effects of dense phase carbon dioxide (DP-CO 2 ) treatment of 8, 15, 22, 30 and 35 MPa for 5 min, 15 min, 30 min, 45 min, 60 min at 35 °C, 45 °C, 55 °C, 65 °C on microorganism, enzyme, and aroma compounds in hami melon juice during storage at 4 °C for 4-weeks were investigated. Meanwhile, the color, browning degree, and Vitamin C were also studied. The DP-CO 2 treatment had significant effects on inactivation of microorganism and enzyme. It was indicated that higher pressure caused more inactivation of microbial total count and enzyme activity. When it reached 35 Mpa, 55 °C, 60 min, the microorganism was totally inactivated. The least residual activity of polyphenol oxidase (PPO), peroxidase (POD), and lipoxygenase (LOX) was 25.26%, 38.46 and 0.02% at 35MP, respectively. The restoration of PPO, POD and LOX residual activity after DP-CO 2 treatment was also observed, which was dependent on the pressure level. The aroma compounds were less affected after being treated with DP-CO 2 , and the flavor of the melon juice was close to the fresh juice after storage at 4 °C for 4 weeks and did not produced cook off-odor. The changes of lightness L and browning degree A during storage were well fitted to a first-order kinetic model. The Vitamin C concentration decreased by DP-CO 2 processing, but this loss was lower than of the untreated sample. Industrial relevance Hami melon is highly appreciated for its nutritional quality and special flavor. The flesh of melon is heat sensitive, the sensitive nutrients, color and aromatic profile will be spoiled greatly or off-odour when it was produced with high temperature treatment. Dense phase carbon dioxide processing (DP-CO 2 ) is important to find an innovative food process to inactivate the enzyme and microorganism and protect the nutrient and unique flavor. In this study, the data proved that DP-CO 2 processing is a promising non-thermal alternative pasteurization to preserved fresh-squeezed melon juice.
70 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2022 | 1 |
| 2021 | 4 |
| 2020 | 3 |
| 2019 | 11 |
| 2018 | 19 |
| 2017 | 36 |