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《福建农业大学学报》 2003-04
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Effects of pre-treatment and O_2 content on the chlorophyll content in the shoots of Allium macrostemon Bunge

LIU Bin~(1,2), LIN Qi-xun~1, LU Zheng~1, LU Ze-jian~1 (1.College of Food Science; 2.Institute of Plant Virology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China)  
The effects of O_2 content, Zn(CH_3COO)_2 content, preservation time on the chlorophyll content of Allium macrostemon Bungewas ranked decreasingly. The optimum level was as follows: mass concentration of Zn(CH_3COO)_2 at 500 mg·L~(-1), preservation time of 16 h, O_2 content in drying room at 9%. The process of O_2 content dropping by filling CO_2 and drying was divided into rising temperature and dropping speed drying. Using index function connection model to coincide with the regress equation of the change of reservation rate(y) of chlorophyll content of Allium macrostemon Bunge with drying time(t), the regress equation was y=88.644e-0.155t, P(significance level)0.01, r(correlation coefficient) was -0.9766.
【Fund】: 福建省自然科学基金资助项目(B9910010).
【CateGory Index】: S644
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