期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：1
页码：92-96
DOI：10.19026/ajfst.6.3036
出版社：MAXWELL Science Publication
摘要：In order to study the relation of Abscisic Acid (ABA) with other biochemistry factors during hardy kiwifruit softening process. The changing trend of ABA under the fruits storage conditions of 20 and 0C was analyzed. A conclusion is drawn as below: During storage under 20C, it shows the highest content of ABA in 4 days to 222.19 &mug/L, which reaches the almost same content in 3 and 5 days. The value keeps inclining since 5 days and decline rate is lower in 7 and 8 days. The lowest value is reached to 20.88 &mug/L in 10 days. During storage under 0C, ABA content is at a relatively high level but shows the slow down trend. ABA content falls greatly from 9 to 11 days. After this period, ABA content still follows up-trend and declining then. The peak appears in 15 days to 90.49 &mug/L, but it is lower than that in the first nine days. Moreover, peak during storage in environment under 0C is lower than that during the storage in environment at normal temperature, accordingly delaying fruit softening. As the ABA content rises to the highest level, the fruit hardness drops drastically. When ABA content slightly changes, the hardness decreases gently. ABA content is featured that same changing trend of ethylene content, respiratory intensity, pectase content and amylase content. Moreover, ABA has the same peak appearance time as amylase but it is later than appearance of both pectase and ethylene, they basically match each other. The rule of peak appearance time is not obvious for ABA and amylase. Mutual inhibition exists between peak appearance time of ABA and respiratory intensity. Quick ABA rise is accompanied with slow amylase rise and vice versa.
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