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Carbohydrate and nitrogen reserves in two cultivars of Japanese plum grown under organic and conventional management
Prunus salicina organic farming reserves defoliation tree vigor
2018/3/6
Nitrogen and carbohydrate (soluble sugars and starch) reserves were analysed in twig samples of ‘Red Beaut’ and
‘Showtime’ Japanese plum (Prunus salicina Lindl.) cultivars cultivated in two similar e...
Chemical and Nutrient Analysis of Gingerbread Plum Chemical and Nutrient Analysis of Gingerbread Plum
Amino acids fatty acids gingerbread plum minerals
2010/9/30
The proximate composition of gingerbread plum (Neocarya macrophylla) seeds, mineral, fatty acid
and amino acid compositions were evaluated. The proximate analysis revealed the following composition:m...
Biodiversity of Yeasts During Plum Wegierka Zwykla Spontaneous Fermentation
plums microbiota indigenous S. cerevisiae killer sensitivity
2009/3/16
The study comprises an analysis of the yeast microbiota that participated in the spontaneous fermentation of crushed Wegierka Zwykla plum fruit, which is the raw material for slivovitz production in t...
Gas chromatography and GC/MS methods were used to detect volatile components of three home-made natural old plum brandy samples and one sample of industrially-produced plum brandy. Gas chromatography ...
1-MCP处理和贮藏温度对黑宝石李果肉褐变的影响（Effect of 1-MCP Treatment and Storage Temperature on Pulp Browning of Friar Plum (Prunus salicina Lindell. cv. Friar)）
黑宝石李 果肉 褐变 贮藏温度 1-MCP
2010/4/1
为了探明李果实褐变机理并抑制褐变，研究了1-MCP处理和贮藏温度对黑宝石李果肉冷害褐变、机械伤褐变、多酚氧化酶（PPO）活性、总酚含量和乙烯释放的影响。结果表明，黑宝石李果实在（0±0.5）℃和（3±0.5）℃条件下分别贮藏75d和60d会发生果心的冷害褐变，在（7±0.5）℃下不会发生冷害褐变，但贮藏期短；机械伤诱导李果实在冷藏2d后发生近果皮处果肉的褐变症状。5μL/L 1-MCP处理李果实1...