Dissertation
Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and vegetable processing and preservation

Study on Formative Mechanism and Controlled Technology of ABA in Dong Jujube During Storage

Author DangZuo
Tutor ZhangYouLin
School Shaanxi Normal University
Course Of Food Science
Keywords Jujube Postharvest physiology ABA GA3 FPP The fluorine Los rosiglitazone
CLC TS255.3
Type Master's thesis
Year 2005
Downloads 202
Quotes 2
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The jujube our unique fruit, genus jujube optimal fresh varieties. Jujube fruit contains moisture 69.8%, the soluble form solids content of 34% to 36%, total flavonoids 0.26%, the niacin 0.87rag a 100g -1 , vitamin B 1 10.1 mg · kg -1 , vitamin B 2 2.2mg · kg -1 the Vc from 300 ~~ 500 mg · 100g -1 , containing both V A V E V P and potassium, iron, phosphorus, calcium, vitamins and minerals. has a high nutritional value. Jujube high moisture content, are extremely sensitive to carbon dioxide in the storage environment, and thin crisp, picking and shipping process scratches, bumps, stalk off strain and other mechanical damage, and are easy to induce mold; jujube postharvest vulnerable to water loss, shrinkage, wine, soft and rotten, accompanied Vc significant loss of treated stored at room temperature 3 ~ 5d lost fresh selling price. The jujube are fresh fruits, processed products not only its own characteristics and flavor, and Vc, ring Uridine monophosphate (cGMP), cyclic adenosine monophosphate (cAMP), serious material damage, greatly reducing its nutritional value and economic value. Currently, some About Dongzao Preservation techniques research, but the theoretical study of postharvest physiology major breakthrough, therefore, jujube storage and preservation of the theoretical aspects of the research, and provide a theoretical basis for the storage technology, jujube during storage to maximize their nutrition, reduce decay, extend shelf life, jujube industry construction, improve the people's living standards, export has extremely important practical significance and postharvest physiology theory can be strengthened and perfected. Fresh fruit collected after the storage period according to the respiration intensity change in trend divided jump variant fruit and non-climacteric fruit two major types, climacteric fruit, ethylene (Eth) is the mature hormone's theory has been that people have to accept, but for non-climacteric fruit, its postharvest ripening and senescence mechanism is still unclear. In recent years, plant hormone abscisic acid (Abscisic acid, ABA)-induced non-jump variant of fruit ripening and senescence during storage, has aroused widespread concern, scientists have identified abscisic acid to induce non-jump variant fruit ripening and aging hormone. Most researchers believe that, jujube is a non-climacteric fruit, the regulatory role of endogenous hormones Eth mature aging process in a secondary position, and the ABA may play a leading role. The gibberellin (GA 3 ) is a plant growth hormone, and ABA coexistence and plants, but both the nature of a completely different, ABA promote mature, accelerated aging, and GA 3 mechanism of action is just the opposite, and ABA and GA 3 in the relationship between the number of exhibit mutually antagonistic. Interestingly, ABA and GA 3 are from mevalonic acid (MVA), formed by the same period of the biosynthetic pathway (isoprenoid pathway) farnesyl pyrophosphate (FPP), then again parted ways in accordance with their respective biosynthetic pathway. To explore the mechanism of jujube storage of mature aging, the paper mainly studies the jujube during storage. ABA formation mechanism and seek measures to inhibit ABA formation designed to jujube and other non-climacteric fruit storage and preservation provide a theoretical basis.

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