Changes of Anthocyanins Content of Prunus maackii Fruit During Maturation(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Changes of Anthocyanins Content of Prunus maackii Fruit During Maturation

Author(s):: LIU Qingwei; ZHAO Quan; (Jilin Agricultural Science and Technology University,Jilin,Jilin 132101)

Abstract:: Fruit of Prunus maackii was used as test materials.Anthocyanin,anthocyanins-3-glucoside and PAL of Prunus maackii fruit were measured,and the relationship between the anthocyanin content and the PAL activity of fruit were determined during the mature period.The results showed that contets of anthocyanins and cyandin-3-glucoside incresed during matutation period,and PAL played a positive role for anthocyanins,cyandin-3-glucoside was significantly correlated with anthocyanins.

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Last Update: 2017-06-13