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《Hubei Agricultural Sciences》 2006-05
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Effect and Mechanism of the Sucrose-based Polymers on Sweetness-rising of Litchi Fruit

HE Ying-zi1,WEI Yuan-an2,YAO Ping-jia2,LU Ming-qun3(1.Chemical Department of Guangxi Teachers College,Nanning 530001,Guangxi,China; 2.Guangxi Key Laboratory of Subtropical Bio-resource Conservation and Utilization,Nanning 530004,Guangxi,China; 3.Irradiation Center of Guangxi University,Nanning 530004,Guangxi,China)  
Litchi "Sanyuehong" was sprayed with the concentration of 1.5% sucrose-based polymers.The fruit quality and the activities of SS(sucrose synthetase) and SPS(sucrose phosphate synthetase) in the leaves of litchi were investigated.The results showed that sucrose-based polymers could increase the fruit quality,enhance SS and SPS activity,and had notable effects on fruit sweetness rising.
【Fund】: 国家自然科学基金项目(20366002)
【CateGory Index】: S667.1
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