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《Journal of Anhui Agricultural Sciences》 2006-12
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Study on the Change of Main Nutritional Component of Jinguang Plum Fruit during Maturation

ZHANG Chuan-lai et al (Henan Institute of Science and Technology,Xinxiang,Henan 453003)  
Jinguang Plum was used as experiment material to research on the change of main nutritional component during its maturation. The results were as follows: the change of vitamin C content was a "trial apex" -shape curve,and it was higher in young fruit,incrustation and maturation,and lower in other periods. The content of total acid was highest in young fruit,after that,it decreased rapidly,maintained lower level,and reached lowest when the fruit matured. The content of total soluble sugar inosculated with the fruit development,it was high when the fruit development was quick,and low when the fruit development was slow. Before 59 d after anthesis,the reducing sugar content was high in the total content of soluble sugar and after that,the non-reducing sugar content was high. Before 45 d after anthesis,free amino acid content was obviously correlated with protein content,and they inosculated with the fruit development; after 45~59 d after anthesis,free amino acid content increased quickly,and protein content decreased gradually,this was also the most shaping period of the embryo and endosperm.
【Fund】: 河南省新乡市科技攻关项目(05N076)。
【CateGory Index】: S662
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