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.