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《Journal of Fujian Agricultural University(Natural Science)》 2002-03
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Changes in pericarp pigment of Chinese olive fruit during ripening and storage

LIN He tong, CHEN Shao jun, HONG Qi zheng, FU Qiu sheng (College of Food Science and Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China )  
A study on pericarp pigment changes of Chinese olive [ Canarium album (Lour.)Raeusch cv. Tanxiang] fruit during ripening and storage at (20±1) ℃ and effects of storage temperature (2,6,10 ℃) on pericarp pigment changes were conducted. The results were as follows: chlorophyll content decreased but carotenoid content increased gradually during fruit ripening. During fruit storage, pericarp chlorophyll(including chlorophyll a and chlorophyll b) content decreased but carotenoid content increased gradually, and the ratio of chlorophyll a to chlorpohyll b went up because decomposition rate of chlorophyll b was faster than that of chlorophyll a.Low temperature storage could inhibit chlorophyll decomposition and carotenoid formation, maintain fruit vivid green for a long time, enhance the commodity value and external quality of Chinese olive fruit.
【Fund】: 福建省自然科学基金资助项目 (C940 15 )
【CateGory Index】: S667.5
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