两个品种日本杏果实软化过程中细胞壁多糖降解的差异

Journal of The Japanese Society for Horticultural Science Pub Date : 2014-01-01 DOI:10.2503/JJSHS1.CH-067

Yasuhisa Tsuchida, H. Yakushiji, Takaaki Oe, K. Negoro, N. Gato, Tatsuya Kotani, Onishi Yuriko, T. Kobata, M. Tamura

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引用次数: 7

摘要

1 .日本和歌山果树实验站日本杏子实验室，日本和歌山645-0021;2 .日本东广岛739-2494,NARO果树科学研究所葡萄和柿子研究部;3 .日本中野BC株式会社食品科学研究实验室，日本开南642-0034;4 .日本小田研究所研发部。5日本国立食品研究所naro研究所，筑波305-8642

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Differences in Cell-wall Polysaccharide Degradation during Softening Process in Two Cultivars of Japanese Apricot Fruits

1Japanese Apricot Laboratory, Wakayama Fruit Tree Experiment Station, Minabe, Wakayama 645-0021, Japan 2Grape and Persimmon Research Division, NARO Institute of Fruit Tree Science, Higashi-Hiroshima 739-2494, Japan 3Food Science Research Laboratory, Nakano BC Co. Ltd., Kainan 642-0034, Japan 4R & D Department, Kobata Research Institute Limited., Gojo, Nara 637-0071, Japan 5NARO Institute of National Food Research Institute, Tsukuba 305-8642, Japan

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来源期刊

Journal of The Japanese Society for Horticultural Science 农林科学-园艺

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审稿时长

>36 weeks