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《Journal of Anshan Normal University》 2007-06
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Study on Effect of 1-MCP on Preservation of Nanguo Pear During 15 ℃ Storage

ZHANG Bo~1,XIN Guang~1,CHEN Hua~1,WANG Xue-mi~2,LIU Bin~2,MA Yan-song~3(1.Department of Chemistry,Anshan Normal University,Anshan Liaoning 114007,China;2.Anshan Qianshanwang green fruits limited company,Anshan Liaoning 114047,China;3.Shenyang Agriculture University,Shenyang Liaoning 110161,China)  
The effect of 1-MCP on physiological characters of Nanguo pear during storage is investigated.The results show that 1-MCP treatment significantly prevents flesh firmness of Nanguo pear dropping,maintains soluble solids contents,delays ethylene releasing and suppresses peceolase activities.At the same time,1-MCP treatment delays late ripening of Nanguo pear and prlongs storage time of Nanguo pear.
【Fund】: 辽宁省科技厅资助项目(2006215003)
【CateGory Index】: S661.2
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9 Tian Yuxia,Qiu Nongxue (College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710062,China);Study on Physico-chemical Properties of Apple Pectin Based on Different Molecular Weights[A];Chinese Society of Agricultural Engineering[C];2009
10 Li Shuyi~1 Lan Peiling~1 Luo Xiaoling~2 Wang Rongping~1 Liao Xinrong~1 1.Guangdong Institute of Coo-environmental and Soil Science,Guangzhou,Guangdong 510650; 2.South China Botanical Garden,Guangzhou,Guangdong 510650;Effect of Silicates and Humic acid on the bioavailability of Cr-Pb pollution in soil[A];[C];2008
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