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Effects of Ca ̄(++) Treatment and Heat with Ca ̄(++) Treatment on H_2O_2 Elimination System of Peach Fruit Stored at Low Temperature

Yang Jianping;Hao Yulan;Han Tao;Li Liping(Beijing Agricultural college,1022006 Beijins)  
The effects of Ca ̄(++)reatment and heat treatmet complemented with Ca ̄(++) on H2O2,ascorbic acid and GSH content as well as GR asctivity of peach stored at low temperature werestudied in this article.Ca ̄(++)treatment decreased the accumulation of H_2O_2 content,had no effecton the ascorbic acid content,delayed the accumulation of glutfqthione content,and increased thepeak of GR activity. Heat treatment complemented with Ca ̄(++) decreased the accumulation ofH_2O_2content and the peak of GR activity,but increased the assorbic acid content and postponedthe rise of GSH content peak.
【Fund】: 北京市自然科学基金
【CateGory Index】: S662.109
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