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Effects of storage temperature on polyamines and activity of protective enzymes of Chinese olive fruit

Pan Dongming Qiu Dongliang Lin Yizhang Shi Mutian Xie Houchai (Department of Horticulture, Fujian Agricultural University, Fuzhou 350002)  
Fruits of Chinese olive cultivars Tanxiang and Changying, were stored under the conditions of room (ambient) temperature and lower temperature [(8.5±0.5) ℃, (4.5±0.5) ℃] to study some physiological and biochemical indices in fruits. The results showed that the synthesis of putresine, spermine and spermidine in fruits stored in lower temperature was stimulated, activity of protective enzymes kept stable, oxidation of vitamin C reduced and lipid peroxidation alleviated. The results also showed extremely significant difference in the molality of polyamines between two cultivars, which indicated polyamines was probably associated with fruit storability.
【Fund】: 福建省科委资助
【CateGory Index】: S667.5
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