Abstract
The effects of freezing modes and time in frozen storage on aroma, enzymes and micro-organisms in Hami melon, also called cantaloupe melon (Cucumis melo. var. reticulatus Hami melon), were determined. Freezing process and frozen storage could not significantly reduce either micro-organisms counts or the enzymatic activities of polyphenoloxidase (PPO), peroxidase (POD) and lipoxidase (LOX) in melon. Liquid nitrogen ultra-rapid freezing maintained most aromatic components of the melon as compared with slow freezing. The mechanism of aromatic change in frozen melon was mainly ascribed to esters changing continuously in variety and concentration because of enzymolysis or synthetic reactions of esters catalysed by LOX. Meanwhile, increasing concentration of linoleic acid and linolenic acid in frozen melon cells promoted the biochemical reaction of unsaturated fatty acids in LOX system, so that enzymolysis of the double bonds in the ninth and tenth carbon of linoleic acid and linolenic acid was accelerated. Consequently, with the prolongation of time in frozen storage more and more unsaturated alcohols and aldehydes with 6 and 9 carbons were produced, the green notes of frozen storage melon became more and more intense, and the ester fragrance became more and more feeble. The above findings can benefit the development of cantaloupe melon process industry.
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Claims 8
Claim · model-written summary
Freezing process and frozen storage did not significantly reduce micro-organism counts in melon.
- Taxon
- melon
.jpg?width=60)
Cucumis meloe0 - Treatment
- Freezing process and frozen storagee0
- Outcome
- micro-organisms countse0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Freezing process and frozen storage could not significantly reduce either micro-organisms counts or the enzymatic activities of polyphenoloxidase (PPO), peroxidase (POD) and lipoxidase (LOX) in melon”
Claim · model-written summary
Freezing process and frozen storage did not significantly reduce the enzymatic activities of polyphenoloxidase, peroxidase and lipoxidase in melon.
- Taxon
- melonCucumis meloe0
- Treatment
- Freezing process and frozen storagee0
- Outcome
- enzymatic activities of polyphenoloxidase (PPO), peroxidase (POD) and lipoxidase (LOX)e0
- Direction
- reducee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freezing process and frozen storage could not significantly reduce either micro-organisms counts or the enzymatic activities of polyphenoloxidase (PPO), peroxidase (POD) and lipoxidase (LOX) in melon”
Claim · model-written summary
Liquid nitrogen ultra-rapid freezing maintained most aromatic components of the melon compared with slow freezing.
- Taxon
- melonCucumis meloe0
- Treatment
- Liquid nitrogen ultra-rapid freezinge0
- Outcome
- aromatic componentse0
- Direction
- maintainede0
- Comparator
- slow freezinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Liquid nitrogen ultra-rapid freezing maintained most aromatic components of the melon as compared with slow freezing”
Claim · model-written summary
The aromatic change in frozen melon was mainly ascribed to continuously changing variety and concentration of esters through enzymolysis or synthetic reactions catalysed by LOX.
- Taxon
- melonCucumis meloe0
- Gene
- LOXe0
- Outcome
- aromatic changee0
- Qualifier
- esters changing continuously in variety and concentration because of enzymolysis or synthetic reactionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The mechanism of aromatic change in frozen melon was mainly ascribed to esters changing continuously in variety and concentration because of enzymolysis or synthetic reactions of esters catalysed by LOX”
Claim · model-written summary
Increasing concentration of linoleic and linolenic acid in frozen melon cells promoted the biochemical reaction of unsaturated fatty acids in the LOX system.
- Taxon
- melonCucumis meloe0
- Gene
- LOXe0
- Compound
- linoleic acid and linolenic acide0
- Outcome
- biochemical reaction of unsaturated fatty acids in LOX systeme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increasing concentration of linoleic acid and linolenic acid in frozen melon cells promoted the biochemical reaction of unsaturated fatty acids in LOX system”
Claim · model-written summary
With longer frozen storage, more unsaturated alcohols and aldehydes with 6 and 9 carbons were produced in melon.
- Taxon
- melonCucumis meloe0
- Treatment
- prolongation of time in frozen storagee0
- Outcome
- unsaturated alcohols and aldehydes with 6 and 9 carbonse0
- Direction
- more and moree0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the prolongation of time in frozen storage more and more unsaturated alcohols and aldehydes with 6 and 9 carbons were produced, the green notes of frozen storage melon became more and more intense, and the ester fragrance became more and more feeble”
Claim · model-written summary
With longer frozen storage, the green notes of frozen melon became more and more intense.
- Taxon
- melonCucumis meloe0
- Treatment
- prolongation of time in frozen storagee0
- Outcome
- green notese0
- Direction
- more and more intensee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the prolongation of time in frozen storage more and more unsaturated alcohols and aldehydes with 6 and 9 carbons were produced, the green notes of frozen storage melon became more and more intense, and the ester fragrance became more and more feeble”
Claim · model-written summary
With longer frozen storage, the ester fragrance of frozen melon became more and more feeble.
- Taxon
- melonCucumis meloe0
- Treatment
- prolongation of time in frozen storagee0
- Outcome
- ester fragrancee0
- Direction
- more and more feeblee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“with the prolongation of time in frozen storage more and more unsaturated alcohols and aldehydes with 6 and 9 carbons were produced, the green notes of frozen storage melon became more and more intense, and the ester fragrance became more and more feeble”
The same questions in other papers
cold · physiology: antioxidant enzymes · Cucumis melo (muskmelon)Positive and negative results
3 in the opposite direction
- positive
- positive
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storage · physiology: antioxidant enzymes · Cucumis melo (muskmelon)Positive and negative results
4 in the opposite direction
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.