Physico-chemical properties of longan fruit during development and ripening
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- 作者：Shengyou Shia ; 1 ; Wei Wanga ; b ; 1 ; Liqin Liua ; Bo Shua ; Yongzan Weia ; Dengwei Juea ; Jiaxin Fuc ; Jianghui Xiea ; Chengming Liuc ; cmliu@scau.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Longan ; Physico-chemical properties ; Sugar accumulation ; Carbohydrate- metabolizing enzyme activities
- 刊名：Scientia Horticulturae
- 出版年：2016
- 出版时间：5 August 2016
- 年：2016
- 卷：207
- 期：Complete
- 页码：160-167
- 全文大小：2147 K
文摘
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Longan fruit growth follows a smooth sigmoidal type during fruit development.
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Sucrose is the primary accumulated sugar at maturity stage of longan fruit.
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Sucrose accumulation is associated with a decline of AI, NI, and SS-C and an increase of SPS.
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Fruit quality indexes and antioxidant activity are gradually increased with fruit development.