Abstract
Actinidia Arguta fruit postharvest softening has two phases: the first stage, softening faster plays a main role with the phases of amylase enzymes seven: the Second stage softening slowly, has the main effect since the phases of enzymes are together with more than half of lactose hyaluronic acid enzymes. Ethylene release promotes the role of fruit softening protective enzyme peroxidase, catalane appears in late fruit softening, so no fruit softening in the phases of enzyme specificity.
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Li, S., Liu, C., Xin, G., Zhang, B. (2013). Study on Specific Enzymes in Actinidia Arguta Fruit Softening. In: Yang, Y., Ma, M. (eds) Proceedings of the 2nd International Conference on Green Communications and Networks 2012 (GCN 2012): Volume 3. Lecture Notes in Electrical Engineering, vol 225. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-35470-0_18
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DOI: https://doi.org/10.1007/978-3-642-35470-0_18
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