论文部分内容阅读
采用SDS-PAGE分析采后预温处理对草莓果实贮藏期间蛋白质组分影响的结果表明,在预热和预冷处理可以降低果实腐烂率的同时,可能还通过抑制与果实成熟、衰老相关蛋白质(58.5KD、37.4KD、和21.6KD左右)的表达,而延缓果实的衰老进程。
The results of SDS-PAGE analysis on the effect of post-harvest pretreatment on the protein components of strawberry fruits during storage showed that prewarming and pre-cooling treatments could reduce fruit decay rate and inhibit the fruit ripening by aging KD, 37.4KD, and 21.6KD or so) expression, and delay the fruit’s aging process.