嫁接对甜瓜食品品质特性的影响

Q3 Agricultural and Biological Sciences

Progress in Agricultural Engineering Sciences Pub Date : 2020-11-02 DOI:10.1556/446.2020.10006

Dzsenifer Németh, G. Balázs, Z. Bodor, J. Z. Zaukuu, Z. Kovács, N. Kappel

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引用次数: 1

摘要

甜瓜（Cucumis melo L.）是一种重要而有价值的蔬菜作物，目前在匈牙利拥有550公顷的种植面积。嫁接葫芦是食品工业日益关注的一项技术。然而，对于甜瓜来说，嫁接的做法并不普遍，相反，嫁接苗被西瓜种植者广泛使用。另一方面，应该提到的是，由于嫁接，食品质量属性可能会发生变化。在全球范围内，关于这一主题的科学文章并不多。我们研究的目的是对文献进行系统综述，重点介绍嫁接对甜瓜果实质量变化的影响以及该技术的主要优势。近几年来，近红外光谱（NIRS）和电子舌法开始流行于测量食物属性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food quality attributes of melon (Cucumis melo L.) influenced by grafting

Melon (Cucumis melo L.) is an important and valuable vegetable crop that nowadays has a 550ha cultivation area in Hungary. The use of grafting for cucurbits is a growing technique of interest to the food industry. Nevertheless, for melons the practice of grafting is not widespread, in contrast grafted seedlings are widely used by the watermelon growers. On the other hand, it should be mentioned that the food quality attributes can change, due to the grafting. Globally there are not many scientific articles available in this topic. The goal of our study is to provide a systematic review of literature with emphasis on the influence of grafting on melon fruit quality variations and the major advantages of this technique. Over the last few years, the near infrared spectroscopy (NIRS) and electronic tongue method became popular to measure food attributes.

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来源期刊

Progress in Agricultural Engineering Sciences Engineering-Industrial and Manufacturing Engineering

CiteScore

1.80

自引率

0.00%

发文量

期刊介绍： The Journal publishes original papers, review papers and preliminary communications in the field of agricultural, environmental and process engineering. The main purpose is to show new scientific results, new developments and procedures with special respect to the engineering of crop production and animal husbandry, soil and water management, precision agriculture, information technology in agriculture, advancements in instrumentation and automation, technical and safety aspects of environmental and food engineering.