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《Journal of Anqing Teachers College(Natural Science Edition)》 2006-02
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Effects of Temperature Treatment on the Protein Components of Strawberry in Storage

QIAN Yu-mei1,2,GAO Li-ping1*,ZHANG Yu-qiong 1,GAO Gui-zhen2,LIAO Hong-yan2, YUAN Wei-feng2,XU De-Coug2,LI Ai-ling2,WANG Hai-chao2(1.School of Life Science,Anhui Agriculture University,Hefei 230036,China; 2 Laboratory of Biochemistry,Suzhou College,Suzhou 234000,China)  
The paper focuses on the effect of temperature treatment on the protein components of strawberry in storage.The result of the experiment shows that the decay rate of strawberry with pre-heating treatment at 50 ℃ for 30 min and with pre-cooling treatment at 5 ℃ for 30 min is the lowest.Besides,it also slows down the ripening of strawberry.
【Fund】: 安徽省高校青年教师科研项目资助(2005jql155)
【CateGory Index】: S668.4
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