Effect of Spermine Treatment on Physiological Characteristics of Katy Fruits (Prunus armeniaca L.) During Low Temperature Storage

doi:10.7506/spkx1002-6300-200922085

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (22 ): 358-360.doi: 10.7506/spkx1002-6300-200922085

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Effect of Spermine Treatment on Physiological Characteristics of Katy Fruits (Prunus armeniaca L.) During Low Temperature Storage

LIU Bin1，WANG Xue-jun2，MAO Jiang-sheng1，DENG Li-gang1，WANG Xue1，ZHAO Ping-juan1， WANG Wen-zheng1，LI Gui-feng1,*

1. Central Laboratory, Shandong Academy of Agricultral Sciences, Jinan 250100, China；
2. Soil and Fertilizer Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China

Received:2009-07-05 Online:2009-11-15 Published:2010-12-29
Contact: LI Gui-feng E-mail:tianshu1858@sina.com

Abstract

Abstract:

Katy fruits (Prunus armeniaca L.) were treated with spermine of various concentrations, and the changes of hardness, soluble solid content, relative membrane permeability and ethylene release were determined during their storage under low temperature. Results showed that in 0.2 mmol/L spermine-treated katy fruits, hardness and soluble solid content were well kept, and relative membrane permeability was improved, while ethylene release increased in all spermine-treated katy fruits.

Key words: spermine, Katy fruits (Prunus armeniaca L.), soluble solid content, ethylene release

CLC Number:

TS205.9

LIU Bin1，WANG Xue-jun2，MAO Jiang-sheng1，DENG Li-gang1，WANG Xue1，ZHAO Ping-juan1， WANG Wen-zheng1，LI Gui-feng1,*. Effect of Spermine Treatment on Physiological Characteristics of Katy Fruits (Prunus armeniaca L.) During Low Temperature Storage[J]. FOOD SCIENCE, 2009, 30(22 ): 358-360.

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Effect of Spermine Treatment on Physiological Characteristics of Katy Fruits (Prunus armeniaca L.) During Low Temperature Storage

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