Claim · model-written summary
Hot water treatment reduced muskmelon tissue weight loss.
- Taxon
- muskmelon
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Cucumis meloe0 - Treatment
- Hot water treatmente0
- Outcome
- tissue weight loss of muskmelone0
- Direction
- reducee0
- Comparator
- hot air treatmente0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“Hot water treatment and high humidity hot air treatment could effectively reduce the tissue weight loss of muskmelon in hot air treatment.”
Title
Comparative Study on Heat Treatment Technologies for Postharvest Elizabeth Muskmelon
Aiqiang Chen Food Science 2011
Other claims from this paper (6)
- Intervention effect Hot water treatment required 50%-60% as long as hot air for the same melon heating effect.
- Observation The optimum medium velocity for hot water treatment was 0.5-1 m/s.
- Observation The optimum medium velocity for hot air treatment was 1.5-2 m/s.
- Intervention effect High humidity hot air treatment reduced muskmelon tissue weight loss.
- Intervention effect Grading melons by fruit size improved heat-treatment uniformity.
- Recommendation Seven-eighth heating time was identified as optimum operation time.