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Study on Changes of Related Physiological Index of Ruaner Pear at Frozen Storage Process(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2013年03期
Page:
139-141
Research Field:
Publishing date:

Info

Title:
Study on Changes of Related Physiological Index of Ruaner Pear at Frozen Storage Process
Author(s):
JIANG Qin-ren1MA Ya-mei1MA Yong-qiang1XIONG Hui-yan2DUAN Rui-jun1
1.Department of Biological Sciences,Qinghai University,Xining,Qinghai 810016;
2.College of Agriculture and Animal Husbandry,Qinghai University,Xining,Qinghai 810016
Keywords:
Ruaner pearfrozenbrowningphysiology index
PACS:
S 661.209+.3
DOI:
-
Abstract:
The proline content,SOD,CAT,MDA content and relative conductivity of Ruaner pear were measured during the fresh,frozen and browning stage,in order to a preliminary discussion about physiological indexes changes at postharvest frozen storage process.The results showed that the proline content was increased from 0.88 μg/g in fresh stage to 1.58 μg/g in browning stage.The SOD and CAT activity was greatly increased from fresh stage to frozen stage,but this two protective enzyme activity became reduced to a minimum in browning stage.MDA content was rising along with the change of different periods.The data in browning became 1.03×10-3 μmol/g.Relative conductivity was increased from 82.73% in fresh stage to 98.14% in browning stage.

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Last Update: 2014-08-23