ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

ชื่อสามัญ : แห้ว (water chestnut)

ชื่อวิทยาศาสตร์ : Eleocharis tuberosa

ตระกูล : Cyperaceae

พบทั้งสิ้น 10 เรื่อง

• 1.Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut
  Litao Peng, Shuzhen Yang, Qiong Li, Yueming Jiang and Daryl C. Joyce
  Postharvest Biology and Technology, Volume 47, Issue 2, February 2008, Pages 260-266
• 2.Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue
  Mengjie Kong, Ayesha Murtaza, Xueqi Hu, Aamir Iqbal, Lijuan Zhu, Shinawar Waseem Ali, Xiaoyun Xu, Siyi Pan and Wanfeng Hu
  Postharvest Biology and Technology, Volume 179, September 2021, 111557
• 3.Control of post-harvest storage losses in water chestnut (Trapa bispinosa Roxburg) fruits by natural functional herbal coating and gamma radiation processing
  Nazia Hussain, S. S. Shukla, Alok Dhar Dubey, Satyendra Gautam and Jyoti Tripathi
  Journal of Food Science and Technology 59:2842–2854.
• 4.Hydrogen-rich water maintains the color quality of fresh-cut Chinese water chestnut
  Fengjun Li, Ying Hu, Youxia Shan, Juan Liu, Xiaochun Ding, Xuewu Duan, Jiqing Zeng and Yueming Jiang
  Postharvest Biology and Technology, Volume 183, January 2022, 111743
• 5.ศึกษาและทดสอบการอบแห้งแห้วแช่อิ่ม
  สิริชัย ส่งเสริมพงษ์ และอนุสรณ์ พินศิริกุล
  รายงานการวิจัย กลุ่มงานวิจัยวิศวกรรมผลิตพืช กองเกษตรวิศวกรรม กรมวิชาการเกษตร, กระทรวงเกษตรและสหกรณ์, กรุงเทพฯ.
• 6.Australian studies on storage and packaging of Asian leafy vegetables, Chinese waterchestnut, and Kabocha pumpkin.
  Thomson, G.; Winkler, S.; Morgan, W.; Midmore, D. J.; Kleinhenz, V.; Lodge, G.; Tomkins, B.;
  Postharvest handling of fresh vegetables. Proceedings of a workshop held in Beijing, China, 9-11 May 2001
• 7.Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut
  Yueming Jiang, Litao Pen and Jianrong Li
  Journal of Food Engineering Volume 63, Issue 3 , August 2004, Pages 325-328
• 8.Effects of chitosan coating on shelf life and quality of fresh-cut Chinese water chestnut
  L. T. Pen and Y. M. Jiang
  Lebensmittel-Wissenschaft und-Technologie Volume 36, Issue 3 , May 2003, Pages 359-364
• 9.Exogenous salicylic acid inhibits browning of fresh-cut Chinese water chestnut
  Litao Peng and Yueming Jiang
  Food Chemistry Volume 94, Issue 4 , March 2006, Pages 535-540
• 10.Browning inhibition and shelf life extension of fresh-cut Chinese water chestnut by short N2 treatments
  Y.L. You, Y.M. Jiang, L.L. Song, H. Liu, X.W. Duan, Q.H. Xia, X.B. Li and J. Sun
  ISHS Acta Horticulturae 712: 671-676. 2006.