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《Journal of Putian University》 2008-02
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Study on the Changes of Fruit Quality and Related Enzymes Activities in Post-harvest Loquat Fruit

LIN Jian-cheng1,2,LIN He-tong2 ,LIN Jin-ming1 (1.Environmental & Life Sciences Department,Putian University,Putian Fujian 351100,China; 2.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou Fujian 350002,China)  
The changes of fruit quality and related enzymes activities at 20 ℃ during postharvest ripening of varieties("Jie Fangzhong" and "Zaozhong 6") were studied.The results indicated the contents of total soluble solids and protein decreased gradually during postharvest storage.The change of fruit firmness wasn't obvious during the first ten days and turned to decline at latter storage days,while the fruit firmness of "Zaozhong 6" had some raise before falling slowly.The contents of carotenoid and lignin in loquat fruit went up before falling during postharvest storage.Meanwhile,the activities of phenylalanine ammonia lyase(PAL) and peroxidase(POD) showed a persistent rise at storage prophase.Accumulation of lignin in fresh tissue was correlated to the activities of PAL and POD.It suggested that PAL and POD played an important role in the lignin metabolism of loquat fruit at 20 ℃.
【Fund】: 福建省自然科学基金项目(X0650085);; 福建省教育厅科技项目(JA05320)
【CateGory Index】: S667.3
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