Ca treatment increased ‘Nanguoli’ pear fruit aroma mainly in three ways. Ca increased β-glucosidase activity and released more bound aroma compounds. Ca treatment significantly increased the activities of ADH, PDC and LOX in fruit, thereby promoting synthesis of ester compounds. Ca treatment increased amounts of metabolic substrates, especially of unsaturated fatty acids, providing more precursors for ester metabolic process needs.
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.