The Experts below are selected from a list of 6132 Experts worldwide ranked by ideXlab platform
Huang Yan-qin - One of the best experts on this subject based on the ideXlab platform.
-
Effects of Trichoderma Preparation on Rhizosphere Micro-ecology of Muskmelon
Journal of Anhui Agricultural Sciences, 2015Co-Authors: Huang Yan-qinAbstract:[Objective]The research aimed to study the micro-ecology in rhizosphere.[Method]The changes of the number of fungi,bacteria and actinomycetes in Muskmelon rhizosphere soil after the use of trichoderma preparation were studied with isolation and cultivation of soil.[Result]The number of of Muskmelon rhizosphere increased significantly after inoculted trichoderma preparation.[Conclusion]Trichoderma preparation could improve the beneficial microbial activity in the soil and the disease resistance of Muskmelon.
Gene E Lester - One of the best experts on this subject based on the ideXlab platform.
-
superoxide dismutase activity in mesocarp tissue from divergent cucumis melo l genotypes
Plant Foods for Human Nutrition, 2009Co-Authors: Gene E Lester, John L Jifon, Kevin M CrosbyAbstract:Muskmelons (Cucumis melo L.) are well-known as excellent sources of several vitamins, minerals and non-enzymatic antioxidant phytochemicals such as vitamin C and pro-vitamin A. Less well-studied is their potential role as sources of enzymatic antioxidants such as superoxide dismutase (SOD), which have been associated with enhanced reactive oxygen species scavenging capacity in some Muskmelon fruits. In this study, we investigated the variability in SOD activities among diverse advanced breeding lines and commercial Muskmelon cultivars grown in two different soil types—clay or sandy loam. Specific and total SOD activities varied significantly among the genotypes (P ≤ 0.001), compared to soil type (P ≤ 0.055). Netted (cantaloupe) genotypes generally had the lowest SOD activities compared to the green- and orange-fleshed honey dew types. Casaba type fruit had average SOD activities that were ∼ 1.6-fold greater than those of honey dew types, and ∼ 9.0-fold greater than those of cantaloupe types. These data indicate there is useful genetic diversity among commercial melon varieties and in exotic genotypes that could be used to develop C. melo as a functional food with enhanced SOD content.
-
sensory and analytical characteristics of a novel hybrid Muskmelon fruit intended for the fresh cut industry
Postharvest Biology and Technology, 2009Co-Authors: Robert A Saftner, Gene E LesterAbstract:Abstract A novel hybrid Muskmelon has been bred specifically for use by the fresh-cut industry in winter. Quality characteristics of fresh-cut pieces from the hybrid were compared to those of its inbred parental lines and to those of a commercial netted Muskmelon (cantaloupe) and a non-netted Muskmelon (honeydew) fruit available in winter. Pieces from hybrid and female line fruit had higher soluble solids content (SSC) and firmness, and lower aromatic volatile concentrations compared to those from the male line fruit. Pieces from hybrid fruit also had higher SSC (>3%) and were firmer (>5 N) than commercial fruit available during the winter, and had twice the aromatic volatile concentration of commercial honeydew and a more intense orange hue than commercial Muskmelon. Consumers rated the flavor, texture, sweetness and overall eating quality of the hybrid higher than its inbred parents and winter-available honeydew and as well as or better than winter-available Muskmelon. Hybrid fruit stored 5 weeks at 1 °C under modified atmospheric conditions, then fresh-cut and stored 14 d in air at 5 °C maintained good quality (firmness = 51 N, SSC > 12%, β-carotene and ascorbic acid concentrations = 18 and 182 mg kg −1 , respectively), and showed no signs of tissue translucency or surface pitting despite microbial populations >11 log 10 kg −1 . The results indicate that the novel hybrid Muskmelon is a promising new melon type for fresh-cut processing and marketing, at least during the winter season.
Beenu Tanwar - One of the best experts on this subject based on the ideXlab platform.
-
PREPARATION AND EVALUATION OF Muskmelon WINE: EFFECT OF DILUTION OF PULP, DAHP, PECTINESTERASE ENZYME AND CITRIC ACID ON PHYSICO-CHEMICAL AND SENSORY QUALITY CHARACTERISTICS
World Journal of Biology and Biotechnology, 2016Co-Authors: Vinod K. Joshi, Harmeet Chauhan, Vikas Kumar, Beenu TanwarAbstract:An attempt has been made to study the effect of dilution, addition of diammonium hydrogen phosphate (DAHP), pectinesterase enzyme and citric acid on the fermentability, physico-chemical and sensory quality characteristics of Muskmelon wine. Initial physico-chemical characteristics of the Muskmelon pulp showed that it is an average source of sugars and a good source of phenols, which make it more suitable as fermentation media. Out of the two dilutions, fermentation of 1:1 dilution of Muskmelon pulp gave good fermentability, physico-chemical and sensory characteristics except fermentation efficiency and amino acid content. Fermentability, physico-chemical and sensory characteristics of Muskmelon wine was found to be affected significantly by the addition of DAHP in the must. The addition of pectinesterase enzyme significantly effected fermentability, physico-chemical and sensory characteristics of the Muskmelon wine except pH, titratable acidity and amino acid content. Addition of citric acid in the must did not show any drastic impact on the quality of Muskmelon wine. Clustering of the data showed that Muskmelon wine prepared using 1:1 dilution of pulp with the addition of DAHP and pectinesterase enzyme fell in one cluster, whereas, the rest of the wines fell in the other cluster. Physico-chemical characteristics and variables of Muskmelon wine were reduced to two principal components using Principal Component Analysis (PCA) that accounted for 89.02% and 98.03% variation respectively. It is concluded that 1:1 dilution of Muskmelon pulp, with the addition of DAHP, pectinesterase enzyme and citric acid can be successfully used for the preparation of good quality Muskmelon wine.
Zhao Ying-xue - One of the best experts on this subject based on the ideXlab platform.
-
Salicylic acid on anti-cold Muskmelon seedlings of the physiological effects of stress
Journal of Qiqihar University, 2009Co-Authors: Zhao Ying-xueAbstract:Muskmelon seedlings were sprayed by salicylic acid(SA) solution of some concentrations.The results showed that SA obviously raised the index of high quality seedling and promoted high quality seedling forming of Muskmelon seedlings;and 250 mg/L was the best concentrations of SA.Salicylic acid is a matter of phenol,existing in superior plants.Effects of salicylic acid(250 mg/L) on cold resistance of Muskmelon were studied.The results suggested that the contents of praline and MDA were significantly different between the treatment and the control under the same stress of low temperature.Endogenous SA inhibited accumulation of praline and MDA and hence increased significantly the cold resistance of Muskmelon.
Yang Sheng-ao - One of the best experts on this subject based on the ideXlab platform.
-
Study on brewing technology of Muskmelon wine
China Brewing, 2007Co-Authors: Yang Sheng-aoAbstract:Using Muskmelon as main material,the production processing for Muskmelon wine was studied,and the optimal fermentation parameters were achieved by orthogonal test and sensory evaluation.The results indicated that the dry Saccharomyces cerevisiae,which was 0.02% of Muskmelon pulp in weight,was activated and added into Muskmelon fumet with sugar content of 21% and pH of 3.8 to produce wine of 11%(v/v) alcoholicity by the fermentation at 24℃for 10 d.The Muskmelon wine was light yellow,good in mouth feel,luster-transparent and unique in flavor.
