Review on explosion puffing drying by modified temperature and pressure for Hami-melon;

Explosion Puffing Drying of Hami-melon at Modified Temperature and Pressure;

Occurrence and control of bacterial wilt of Hami-melon in Hainan;

Optimization of explosion puffing drying technology for Hami melon at variable temperature and pressure difference;

Study on the preservatives of hami melon fruit at ambient temperature BIAN;

The vacuum deep fried technology of Hami melon crisps;

Effects of Seeds Carried by Recoverable Satellite on Germination and Biological Characteristics of SP_1 Cantaloupe;

Fresh Preservation of Soaking Calcium Chlorine on Fresh-cut Cantaloupe;

Space Mutation Breeding Technique and Selection of Cantaloupe Hermaphrodite Line from Space Treatment

The paper systematically studied the residual activities of POD, PPO and LOX enzymes in Hami melon juice pressurized at 500MPa for 3～20min, and its bacteria total count, target spore bacteria and E.

The process includes: mixturing, sterilizing, fermenting, adding fresh Hami melon juice and storing at low temperature.

It was shown that the pH value,brix and turbidity of hami melon juice has no significant changes before and after treatment,however,the Vc content has declined,especially obviously at 55 ℃.

Good yeast strains fitting for melon wine were selected by sensory test of fermented melon juice , They were fermented by 31 strains yeasts.

Two good strains of melon wine yeasts were isolated from melon juice fermented by wild yeasts.