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《Food Science》 2008-10
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Physiological Changes of Lycium chinense Mill under Different Storage Conditions

HOU Tian-ying1,ZHANG Yong2,JIANG Li1,XING Hou-yin3,YUAN Xiao-yang1,YU Zhi-fang1,(1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;2.Nanjing Promotion Station of Agricultural Technology,Nanjing 210036,China;3.Nanjing Intitute of Vegetable Sciences,Nanjing 210042,China)  
The fresh sprout of Lycium chinense Mill after removing rotten and yellow leaves were packed in plastic bags loosely closed or opened,and then stored at 0,10 and 20 ℃,respectively. The weight loss,decay rate,contents of O2-·and MDA,POD activity were investigatesat at the interval of 4 days during the storage period. The results showed that 0℃ plus loosely closed packaging can significantly reduce the weight loss and decay rate of Lycium chinense Mill and 0℃ can also reduce the contents of MDA and O2-·and inhibit POD activity during the storage period of Lycium chimeses Mill. So the tissue senescence is postponed.
【Fund】: 江苏省科技厅科技攻关项目(BE2003347)
【CateGory Index】: S567.19
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