Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Fruit Science》 1997-01
Add to Favorite Get Latest Update

The Relationship Between Starch Content,Changes of Amylase Activity and Fruit Storability on Kiwifruit

Zhou Guozhong Diao Taiqing (Institute of Pomology,Sichuan Academy of Agricultural Sciences,Jiangjin 632260)  
The fruit softening speed of kiwifruit Actinidia deliciosa cv.and A.chinensis cv.is closely related to the fruit starch content after harvest when the soluble solids content of 6.0%~6.5% was reached.The starch content of the high keeping ability variety decreased slowly.The amylase activities of variety with high keep- ing ability were changed not much in the early period of storage under low temperature circumstance,but were increased after 15-day storage.The amylase activities of variety with low keeping ability fruit declined rapidly.
【Fund】: 农业部“八五”专题85—05—02—03—02子专题内容
【CateGory Index】: S663.4
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved