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《Science and Technology of Food Industry》 2017-23
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Study on the changes of main functional components in red raspberry fruit at different ripening periods

WANG Ying;QI Guo-hui;ZHANG Xue-mei;LI Han;GUO Su-ping;College of Forestry,Agricultural University of Hebei;Research Center for Walnut Engineering and Technology of Hebei;  
In this study,3 years’Heritage’red raspberry tissue culture seedlings were used as test materials,the changes of SOD activities,the contents of anthocyanin,ellagic acid,salicylic acid and the flavonoids of raspberry fruit in different ripening period were determined.The results showed that:SOD activity reached the highest that was 81.0765 U·g~(-1)FW at the end of the first fruiting stage(September 3rd).Anthocyanin content reached the highest that was 0.1935 mg/g at the middle of the second fruiting stage(October 18th).Ellagic acid content reached a maximum of 12.90345 mg/g at the initial of the second fruiting stage(October 3rd).salicylic acid content reached the highest that was 0.1105 mg/g at the end of the second fruiting stage(November 3rd).Flavonoids content reached a maximum of 0.5213 mg/g at the initial of the first fruiting stage(August 3rd).The different functional components reached the highest value at the different fruiting period,and the same functional components content had significant difference in different fruiting period.There had significant positive correlation of SOD activity and flavonoids content and the correlation coefficient was 0.910.There had no significant correlation among the other components,therefore,according to the different processing to harvest the raspberry fruit at the different ripening periods.
【Fund】: 河北省科技支撑计划项目(16226806D)
【CateGory Index】: S663.2
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