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Study on Specific Enzymes in Actinidia Arguta Fruit Softening

  • Shuqian Li
  • Changjiang Liu
  • Guang Xin
  • Bo Zhang
Conference paper
Part of the Lecture Notes in Electrical Engineering book series (LNEE, volume 225)

Abstract

Actinidia Arguta fruit postharvest softening has two phases: the first stage, softening faster plays a main role with the phases of amylase enzymes seven: the Second stage softening slowly, has the main effect since the phases of enzymes are together with more than half of lactose hyaluronic acid enzymes. Ethylene release promotes the role of fruit softening protective enzyme peroxidase, catalane appears in late fruit softening, so no fruit softening in the phases of enzyme specificity.

Keywords

Specific enzymes Actinidia Arguta Fruit softening 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2013

Authors and Affiliations

  • Shuqian Li
    • 1
    • 2
  • Changjiang Liu
    • 1
  • Guang Xin
    • 1
    • 2
  • Bo Zhang
    • 1
    • 2
  1. 1.Food College of Shenyang Agriculture UniversityShenyangChina
  2. 2.Chemistry and Life Science School of Anshan Normal UniversityAnshanChina

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