Vitamin C Content Characteristics During Hazelnut Crossbreds Kernel Development Course(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Vitamin C Content Characteristics During Hazelnut Crossbreds Kernel Development Course

Author(s):: ZHAI Qiu-xi; WEI Li-hong; Department of Science Technology and Industry，Liaoning Agricultural College，Yingkou，Liaoning 115009

Keywords:: hazelnut kernel development; vitamin C content(VC content); soluble sugar; crude fat; crude protein

Abstract:: Selected three 7-year-old hazelnut crossbreds as the tested samples，VC content characteristics during hazelnut kernel development course were studied.The results showed that during the initial and middle stage of kernel development，kernel VC content increased；during the later stage of kernel development,kernel VC content decreased.VC could enhance the accumulation of soluble sugar,there existed a positive correlation between crude fat，crude protein and VC.

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Last Update: 2014-08-29