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《Storage & Process》 2008-02
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Study on Nutritional Composition and Regulation of Change of Nanguo Pear at Normal Temperature

ZHUANG Xiao-hong1, LIU Sheng-yuan2, MA Yan-song3, MA Chun-lei4, HU Gui-juan4, CHEN Xia4 (1.Resource and Environment College, Liaoning University, Shenyang 110036, China; 2.Northeastern University, Shenyang 110004, China; 3.Food Science College, Shenyang Agriculture University, Shenyang 110161, China; 4. Light Industry College, Liaoning University, Shenyang 110036, China)  
The top quality nanguo pear from datun of haicheng city was used as materials. During 2~26 days, the contents of soluble solids, soluble sugar and sugar-acid ratio in nanguo pear rised in the ripening process (2~18 days after plucking) and lowered in the corrupting process (18~26 days after plucking), the sugar-acid ratio of nanguo pear is about 27, so its quality is very good; nanguo pear's total content of amino acids, special the content of essential amino acids are very high.
【CateGory Index】： S661.2
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【Citations】
Chinese Journal Full-text Database 2 Hits
1 ZHUANG Xiao-hong1, LIU Sheng-yuan2, MA Yan-song3, MA Chun-lei4, HU Gui-juan4, CHEN Xia4(1.Resource and Environment College, Liaoning University, Shenyang 110036, China; 2. Chemical College of Northeastern University, Shenyang 110004, China; 3.Food Science College, Shenyang Agriculture University, Shenyang 110161, China; 4.Light Industry College, Liaoning University, Shenyang 110036, China);Study on Aroma Component of Pear cv Nanguo[J];Storage & Process;2007-04
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【Co-citations】
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9 LI Jiang-kuo2, ZHANG Peng1, GUO Wei1, JI Shu-juan1, ZHANG Ping2 (1.College of Food Science, Shenyang Agricultural University, Liaoning 110161, China; 2. National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China );Research on Storage Effect of Different Habitat of Nanguo Pear During Shelf-life After Storage[J];Storage & Process;2008-06
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