Search Result of "Nithiya Rattanapanone"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Market Quality of Fresh Sweet Pea in Chiang Mai)

ผู้เขียน:ImgNithiya Rattanapanone, ImgViruch Chavalakul, Imgนายสุรพงษ์ โกสิยะจินดา, อาจารย์

สื่อสิ่งพิมพ์:pdf

Abstract

Market quality of small pod type sugar pea was studied during January – April 1982. The pea which was obtained from wholesalers and farms and farms in Chiang Mai consisted of tenderly immature, optimally mature and over mature pods. They were <0.5, 0.5-0.75 and >0.75 cm thick; and weighed 1.5-2.0 >2.0-2.5 and >2.5-3.0 g/pod. The over mature ones yielded a recovery of approximately 50% edible Seeds. It was noted that the 10 samples had an average of tenderly immature and optimally mature pods, over mature and damaged pods of 71.5, 22.9 and 5.5 %, respectively.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 016, Issue 2, Jul 82 - Dec 82, Page 51 - 56 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Real Time Monitoring and Analysis of Flavour Volatile Release from Cucumber and Tomato using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometr

ผู้เขียน:ImgSuthat Surawang, ImgNithiya Rattanapanone, ImgRobert Linforth, ImgAndrew J. Taylor

สื่อสิ่งพิมพ์:pdf

Abstract

A real time monitoring of main volatile compounds released during cucumber and tomato fruit tissue disruption was measured by atmospheric pressure chemical ionization-mass spectrometry (APCIMS). This technique showed promise for simple, rapid, and artifact-free method for monitoring the rapid volatile release. The key volatiles of fresh cucumber were mainly attributed to C-6 aldehydes (hexanal and (E)-2-hexenal) and C-9 aldehydes ((E)-2,(Z)-6-nonadienal and (E)-2-nonenal) whereas only C-6 aldehydes were responsible for the predominant compounds of fresh tomato volatiles. Both C-6 and C-9 aldehydes were enzymatically produced through the fatty acid oxidation pathway during plant tissue disruption. The combination gas chromatograph (GC) with simultaneous electron impact (EI) and APCIMS was also used to confirm the identification of these volatile compounds in fresh cucumber and tomato fruits.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 037, Issue 4, Oct 03 - Dec 03, Page 468 - 476 |  PDF |  Page