Abstract：Some aromatic compounds,their precursor and two relative enzymes were investigated on cucumber fruits developed 3 days,6 days,9 days,12 days,15 days; sugar contents and pericarp firmness were also measured. The results showed that sugar contents and lipoxygease reached the highest level in fruits developed 6 days,while trans-2-nonenal and trans-2-,cis-6-nonadienal amount reached peak level in fruits developed 12 days. The paricarp firmness and activities of LOX increased with the fruit development,while one...
收稿日期: 2005-03-08
引用本文:
刘春香;何启伟;艾希珍;. 黄瓜果实发育过程中特征芳香物质及相关因素的变化[J]. 中国蔬菜, 2006, 1(3): 9-12.
Liu Chunxiang;He Qiwei;Ai Xizhen. Changes of Some Aromatic Compounds and Relative Factors during Fruit Development of Cucumber. , 2006, 1(3): 9-12.
