Dynamic change of nutritional components during fruit development in jabuticaba

doi:10.3969/j.issn.1004-1524.2021.10.07

Acta Agriculturae Zhejiangensis ›› 2021, Vol. 33 ›› Issue (10): 1844-1851.DOI: 10.3969/j.issn.1004-1524.2021.10.07

• Horticultural Science • Previous Articles Next Articles

Dynamic change of nutritional components during fruit development in jabuticaba

QIU Shanlian(), LIN Baomei, ZHANG Shaoping, HONG Jiamin, ZHANG Shuai, ZHENG Kaibin^*()

Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Zhangzhou 363005, China

Received:2020-08-14 Online:2021-10-25 Published:2021-11-02
Contact: ZHENG Kaibin

Abstract

Abstract:

Jabuticaba fruits at different development stages were used to study the sensory characteristics and dynamic changes of nutritional components, to provide reference for timely harvest. Results showed that on the 30th day after anthesis, the peel color was green, the single fruit weight was 4.88 g, and the fruit diameter was 2.18 cm. With the growth of the fruit, the peel color changed from green to red, then purple, and finally to purple black. The weight and size of the fruit increased gradually. The single fruit weight was 8.20 g and the fruit diameter was 2.76 cm at full ripe stage. Reducing sugar was the most important nutritional component in the whole development stage of jabuticaba. The dynamic trends of reducing sugar, sucrose and soluble solids content were similar, that was, the contents of the three nutritional substances increased on 30-52 days after anthesis, reached the highest at full ripe stage, and decreased significantly at over ripe stage (P<0.05). The content of reducing sugar increased from 26.58% to 56.47% and then decreased to 53.05%, sucrose increased from 1.51% to 4.55% and then decreased to 1.91%, soluble solid increased from 8.80% to 17.10% and then decreased to 15.83%. The dynamic change trend of starch, protein and crude fiber content was similar, which was contrary to the trend of reducing sugar, that was, their contents decreased first and then increased, exhibited the lowest values at full ripe stage, and increased significantly at over ripe stage (P<0.05). Starch content decreased from 18.92% to 13.48%, protein from 7.24% to 5.63%, crude fiber from 5.62% to 2.60% on 30-52 days after anthesis. The total amino acid content decreased from 5.35% to 3.62% in 30-45 days after anthesis, and then increased. The contents of total polyphenols and flavonoids showed the dynamic change of “down-up-down”, were the highest on 30 days after anthesis, which were 107.63 mg·g^-1 and 48.03 mg·g^-1, respectively, and the lowest on 39 days after anthesis, which were 28.75 mg·g^-1 and 21.05 mg·g^-1, respectively.

Key words: jabuticaba, nutritional components, sensory change, dynamic change

CLC Number:

S663.9

QIU Shanlian, LIN Baomei, ZHANG Shaoping, HONG Jiamin, ZHANG Shuai, ZHENG Kaibin. Dynamic change of nutritional components during fruit development in jabuticaba[J]. Acta Agriculturae Zhejiangensis, 2021, 33(10): 1844-1851.

Figures/Tables 4

References 20

[1]	DE ALMEIDA TEIXEIRA G H, BERLINGIERI DURIGAN M F, DURIGAN J F. Jaboticaba (Myrciaria cauliflora(mart.) O.Berg. [Myrtaceae])[M]// Postharvest biology and technology of tropical and subtropical fruits. Amsterdam: Elsevier, 2011: 246-275.
[2]	唐丽, 袁婷婷, 钟秋平. 嘉宝果营养成分分析[J]. 经济林研究, 2014, 32(2):120-124.
	TANG L, YUAN T T, ZHONG Q P. Analysis of nutritional components in Myrciaria cauliflora[J]. Nonwood Forest Research, 2014, 32(2):120-124.(in Chinese with English abstract)
[3]	邱珊莲, 林宝妹, 张少平, 等. 嘉宝果果实不同部位营养成分分析[J]. 福建农业科技, 2018(1):1-3.
	QIU S L, LIN B M, ZHANG S P, et al. Analysis of nutritional components in different parts of jaboticaba(Plinia cauliflora) fruit[J]. Fujian Agricultural Science and Technology, 2018(1):1-3.(in Chinese with English abstract)
[4]	LEITE-LEGATTI A V, BATISTA Â G, DRAGANO N R V, et al. Jaboticaba peel: antioxidant compounds, antiproliferative and antimutagenic activities[J]. Food Research International, 2012, 49(1):596-603. DOI URL
[5]	邱珊莲, 林宝妹, 洪佳敏, 等. 树葡萄植株不同部位醇提物抗氧化及抑制α-葡萄糖苷酶活性的比较研究[J]. 果树学报, 2018, 35(3):311-318.
	QIU S L, LIN B M, HONG J M, et al. Comparative study of the antioxidant activity and the α-glucosidase inhibitory activity of the ethanol extracts from different parts of jaboticaba plant[J]. Journal of Fruit Science, 2018, 35(3):311-318.(in Chinese with English abstract)
[6]	彭晓锋, 曾慧杰. 嘉宝果全光照喷雾扦插繁殖技术研究[J]. 湖南林业科技, 2018, 45(3):35-38.
	PENG X F, ZENG H J. Research on full illumination spray cutting technology of Myrciaria cauliflora[J]. Hunan Forestry Science & Technology, 2018, 45(3):35-38.(in Chinese with English abstract)
[7]	魏方稳, 陈福梓, 张琳, 等. 不同季节IAA对嘉宝果扦插生根的影响[J]. 福建热作科技, 2015, 40(4):20-21.
	WEI F W, CHEN F Z, ZHANG L, et al. Effect of IAA in different seasons on rooting of jabuticaba cuttings[J]. Fujian Science & Technology of Tropical Crops, 2015, 40(4):20-21.
[8]	班云学. 嘉宝果栽培管理技术[J]. 绿色科技, 2018(11):44-45.
	BAN Y X. Cultivation and management techniques of jabuticaba[J]. Journal of Green Science and Technology, 2018(11):44-45.
[9]	徐玉梅, 杨德军, 钟萍, 等. 嘉宝果营养成分分析[J]. 热带农业科学, 2020, 40(5):48-51.
	XU Y M, YANG D J, ZHONG P, et al. Analysis of nutritional components of Myrciaria cauliflora(DC.) berg[J]. Chinese Journal of Tropical Agriculture, 2020, 40(5):48-51.(in Chinese with English abstract)
[10]	刘禹, 段江莲, 李为琴, 等. 高粱米不同溶剂提取物的抗氧化活性研究[J]. 中国粮油学报, 2013, 28(6):36-39.
	LIU Y, DUAN J L, LI W Q, et al. Study on antioxidant activities of different solvent extracts from the Sorghum rice[J]. Journal of the Chinese Cereals and Oils Association, 2013, 28(6):36-39.(in Chinese with English abstract)
[11]	WU F W, ZHANG D D, ZHANG H Y, et al. Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life[J]. Food Research International, 2011, 44(5):1299-1305. DOI URL
[12]	刘铭, 郭梦玉, 刘香苏, 等. 采收期对软枣猕猴桃果实品质及贮藏性的影响[J]. 延边大学农学学报, 2018, 40(1):41-45.
	LIU M, GUO M Y, LIU X S, et al. Effects of harvest time on Actinidia arguta fruit quality and[J]. Agricultural Science Journal of Yanbian University, 2018, 40(1):41-45.(in Chinese with English abstract)
[13]	郭梦玉. 采收期对软枣猕猴桃果实品质及贮藏性的影响[D]. 延边: 延边大学, 2017.
	GUO M Y. Effects of harvest time on Actinidia arguta fruit quality and storage[D]. Yanbian: Yanbian University, 2017. (in Chinese with English abstract)
[14]	POPENOE W. Manual of tropical and subtropical fruits[M]. Macmillan: New York, 1974: 474.
[15]	邱珊莲, 林宝妹, 张少平, 等. 不同干燥方式对嘉宝果品质的影响[J]. 福建农业学报, 2019, 34(9):1100-1107.
	QIU S L, LIN B M, ZHANG S P, et al. Effects of different dehydration methods on quality dehydration of Myrciaria cauliflora[J]. Fujian Journal of Agricultural Sciences, 2019, 34(9):1100-1107.(in Chinese with English abstract)
[16]	REYNERTSON K A, YANG H, JIANG B, et al. Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits[J]. Food Chemistry, 2008, 109(4):883-890. DOI URL
[17]	林宝妹, 郑开斌, 张帅, 等. 不同成熟度树葡萄果实醇提取物抗氧化和抑制α-葡萄糖苷酶活性研究[J]. 热带亚热带植物学报, 2018, 26(3):233-240.
	LIN B M, ZHENG K B, ZHANG S, et al. Studies on antioxidant and α-glucosidase inhibitory activities of ethanol extracts from peels and seeds of jaboticaba at different maturities[J]. Journal of Tropical and Subtropical Botany, 2018, 26(3):233-240.(in Chinese with English abstract)
[18]	曹振林. 果实适期采收的主要依据及其方法[J]. 现代农业, 2013(1):14.
	CAO Z L. The main basis and method of fruit harvest at suitable time[J]. Modern Agriculture, 2013(1):14.
[19]	李莉, 田士林苹果中多酚含量测定与比较[J]. 安徽农业科学, 2006, 34(20):5212, 5236.
	LI L, TIAN S L. Determination and comparison of polyphenol content in apple[J]. Journal of Anhui Agricultural Sciences, 2006, 34(20):5212, 5236.(in Chinese with English abstract)
[20]	赵慧芳, 吴文龙, 闾连飞, 等. 黑莓果实发育过程中多酚类物质的变化规律[J]. 吉林农业大学学报, 2013, 35(4):457-462.
	ZHAO H F, WU W L, LYU L F, et al. Change regularity of polyphenol content in blackberry fruit during growth and development[J]. Journal of Jilin Agricultural University, 2013, 35(4):457-462.(in Chinese with English abstract)

花后天数 Days after anthesis/d	采收日期 Harvest date	成熟度 Maturity	果皮颜色 Peel color	果实质地 Fruit texture	果实风味 Fruit aroma	单果质量 Single fruit weight/g	果实直径 Fruit diameter/cm
30	2月13日 Feb 13th	两成熟 20% mature	全青 Green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	4.88±0.14 g	2.18±0.08 e
33	2月16日 Feb 16th	三成熟 30% mature	半红半青 Half red and half green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	5.72±0.18 f	2.28±0.05 d
36	2月19日 Feb 19th	四成熟 40% mature	八成红 80% red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	5.99±0.07 e	2.33±0.04 cd
39	2月22日 Feb 22nd	五成熟 50% mature	全红 Red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	6.45±0.12 d	2.41±0.03 c
42	2月25日 Feb 25th	六成熟 60% mature	紫红 Purplish red	硬、果皮变得更薄些、光滑 Fruit was hard, peel was smooth and became much thinner	果香明显 Obvious fruity aroma	7.12±0.14 c	2.55±0.07 b
45	2月28日 Feb 28th	八成熟 80% mature	紫黑 Purple black	硬、果皮薄、光滑 Fruit was hard, peel was smooth and became very thin	果香明显 Obvious fruity aroma	7.55±0.11 b	2.67±0.04 a
52	3月6日 Mar 6th	完全熟 100% mature	紫黑 Purple black	微软、果皮薄、光滑 Fruit was softening, peel was smooth and became very thin	果香浓郁 Rich fruity aroma	8.20±0.15 a	2.76±0.08 a
59	3月13日 Mar 13th	过度熟 Over mature	紫黑 Purple black	软,果皮薄、有些皱缩 Fruit was soft, peel was thin and wrinkled	酒香明显 Obvious wine aroma	6.94±0.11 c	2.56±0.04 b

花后天数 Days after anthesis/d	采收日期 Harvest date	成熟度 Maturity	果皮颜色 Peel color	果实质地 Fruit texture	果实风味 Fruit aroma	单果质量 Single fruit weight/g	果实直径 Fruit diameter/cm
30	2月13日 Feb 13th	两成熟 20% mature	全青 Green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	4.88±0.14 g	2.18±0.08 e
33	2月16日 Feb 16th	三成熟 30% mature	半红半青 Half red and half green	硬、果皮厚、光滑 Fruit was hard, peel was thick and smooth	涩 Astringent	5.72±0.18 f	2.28±0.05 d
36	2月19日 Feb 19th	四成熟 40% mature	八成红 80% red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	5.99±0.07 e	2.33±0.04 cd
39	2月22日 Feb 22nd	五成熟 50% mature	全红 Red	硬、果皮变薄些、光滑 Fruit was hard, peel was smooth and became thinner	果香淡 Light fruity aroma	6.45±0.12 d	2.41±0.03 c
42	2月25日 Feb 25th	六成熟 60% mature	紫红 Purplish red	硬、果皮变得更薄些、光滑 Fruit was hard, peel was smooth and became much thinner	果香明显 Obvious fruity aroma	7.12±0.14 c	2.55±0.07 b
45	2月28日 Feb 28th	八成熟 80% mature	紫黑 Purple black	硬、果皮薄、光滑 Fruit was hard, peel was smooth and became very thin	果香明显 Obvious fruity aroma	7.55±0.11 b	2.67±0.04 a
52	3月6日 Mar 6th	完全熟 100% mature	紫黑 Purple black	微软、果皮薄、光滑 Fruit was softening, peel was smooth and became very thin	果香浓郁 Rich fruity aroma	8.20±0.15 a	2.76±0.08 a
59	3月13日 Mar 13th	过度熟 Over mature	紫黑 Purple black	软,果皮薄、有些皱缩 Fruit was soft, peel was thin and wrinkled	酒香明显 Obvious wine aroma	6.94±0.11 c	2.56±0.04 b

氨基酸 Amino acid	花后时间 Time after anthesis/d
氨基酸 Amino acid	30 d		33 d		36 d		39 d		42 d		45 d		52 d	59 d
天门冬氨酸 Aspartic	0.69 ±0.01 a		0.65 ±0.01 b		0.64 ±0.01 c		0.57 ±0.01 e		0.54 ±0.01 f		0.46 ±0.01 h		0.48 ±0.01 g	0.63 ±0.01 d
苏氨酸^* Threonine	0.26 ±0.01 a		0.24 ±0.01 b		0.22 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 f		0.16 ±0.01 g		0.16 ±0.01 g	0.19 ±0.01 e
丝氨酸 Serine	0.29 ±0.01 a		0.27 ±0.01 b		0.26 ±0.01 c		0.23 ±0.01 d		0.21 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 g	0.21 ±0.01 e
谷氨酸 Glutamic	0.70 ±0.01 a		0.64 ±0.01 b		0.64 ±0.01 b		0.57 ±0.01 cd		0.57 ±0.01 cd		0.54 ±0.01 e		0.58 ±0.01 c	0.56 ±0.01 d
甘氨酸 Glycine	0.30 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 b		0.25 ±0.01 c		0.22 ±0.01 d		0.21 ±0.01 e		0.21 ±0.01 e	0.24 ±0.01 c
丙氨酸 Alanine	0.33 ±0.01 a		0.30 ±0.01 b		0.30 ±0.01 b		0.26 ±0.01 e		0.28 ±0.01 d		0.26 ±0.01 e		0.29 ±0.01 c	0.33 ±0.01 a
胱氨酸 Cystine	0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.03 ±0.01 a	0.03 ±0.01 a
缬草氨酸^* Valine	0.31 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 c		0.24 ±0.01 d		0.22 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 f	0.21 ±0.01 e
蛋氨酸^* Methionine	0.03 ±0.01 a		0.02 ±0.01 b		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c	0.01 ±0.01 c
氨基酸 Amino acid		花后时间 Time after anthesis/d
氨基酸 Amino acid		30 d		33 d		36 d		39 d		42 d		45 d	52 d	59 d
异亮氨酸^* Isoleucine		0.23 ±0.01 a		0.21 ±0.01 b		0.20 ±0.01 c		0.18 ±0.01 d		0.16 ±0.01 e		0.14 ±0.01 g	0.14 ±0.01 g	0.15 ±0.01 f
亮氨酸^* Leucine		0.42 ±0.01 a		0.39 ±0.01 b		0.36 ±0.01 c		0.32 ±0.01 d		0.29 ±0.01 e		0.25 ±0.01 g	0.24 ±0.01 h	0.27 ±0.01 f
酪氨酸 Tyrosine		0.20 ±0.01 a		0.18 ±0.01 b		0.15 ±0.01 c		0.14 ±0.01 d		0.11 ±0.02 e		0.11 ±0.01 ef	0.10 ±0.01 f	0.12 ±0.01 e
苯丙氨酸^* Phenylalanine		0.26 ±0.01 a		0.24 ±0.01 b		0.23 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 e		0.16 ±0.01 f	0.16 ±0.01 f	0.18 ±0.01 e
赖氨酸^* Lysine		0.43 ±0.01 a		0.38 ±0.01 b		0.36 ±0.01 c		0.33 ±0.01 d		0.27 ±0.01 e		0.25 ±0.01 f	0.22 ±0.01 g	0.25 ±0.01 f
组氨酸 Histidine		0.19 ±0.01 a		0.17 ±0.01 b		0.17 ±0.01 b		0.15 ±0.01 c		0.13 ±0.01 e		0.12 ±0.01 f	0.12 ±0.01 f	0.14 ±0.01 d
精氨酸 Arginine		0.42 ±0.01 b		0.42 ±0.01 b		0.45 ±0.01 a		0.39 ±0.01 c		0.36 ±0.01 d		0.33 ±0.02 e	0.36 ±0.01 d	0.42 ±0.01 b
脯氨酸 Proline		0.28 ±0.01 a		0.26 ±0.01 b		0.26 ±0.01 b		0.23 ±0.01 c		0.23 ±0.01 c		0.21 ±0.01 d	0.20 ±0.01 e	0.23 ±0.01 c
氨基酸总量 Total amino acids		5.35 ±0.02 a		4.95 ±0.02 b		4.82 ±0.05 c		4.30 ±0.03 d		3.98 ±0.04 f		3.62 ±0.03 h	3.68 ±0.01 g	4.16 ±0.05 e

氨基酸 Amino acid	花后时间 Time after anthesis/d
氨基酸 Amino acid	30 d		33 d		36 d		39 d		42 d		45 d		52 d	59 d
天门冬氨酸 Aspartic	0.69 ±0.01 a		0.65 ±0.01 b		0.64 ±0.01 c		0.57 ±0.01 e		0.54 ±0.01 f		0.46 ±0.01 h		0.48 ±0.01 g	0.63 ±0.01 d
苏氨酸^* Threonine	0.26 ±0.01 a		0.24 ±0.01 b		0.22 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 f		0.16 ±0.01 g		0.16 ±0.01 g	0.19 ±0.01 e
丝氨酸 Serine	0.29 ±0.01 a		0.27 ±0.01 b		0.26 ±0.01 c		0.23 ±0.01 d		0.21 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 g	0.21 ±0.01 e
谷氨酸 Glutamic	0.70 ±0.01 a		0.64 ±0.01 b		0.64 ±0.01 b		0.57 ±0.01 cd		0.57 ±0.01 cd		0.54 ±0.01 e		0.58 ±0.01 c	0.56 ±0.01 d
甘氨酸 Glycine	0.30 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 b		0.25 ±0.01 c		0.22 ±0.01 d		0.21 ±0.01 e		0.21 ±0.01 e	0.24 ±0.01 c
丙氨酸 Alanine	0.33 ±0.01 a		0.30 ±0.01 b		0.30 ±0.01 b		0.26 ±0.01 e		0.28 ±0.01 d		0.26 ±0.01 e		0.29 ±0.01 c	0.33 ±0.01 a
胱氨酸 Cystine	0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.02 ±0.01 b		0.03 ±0.01 a	0.03 ±0.01 a
缬草氨酸^* Valine	0.31 ±0.01 a		0.28 ±0.01 b		0.27 ±0.01 c		0.24 ±0.01 d		0.22 ±0.01 e		0.20 ±0.01 f		0.19 ±0.01 f	0.21 ±0.01 e
蛋氨酸^* Methionine	0.03 ±0.01 a		0.02 ±0.01 b		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c		0.01 ±0.01 c	0.01 ±0.01 c
氨基酸 Amino acid		花后时间 Time after anthesis/d
氨基酸 Amino acid		30 d		33 d		36 d		39 d		42 d		45 d	52 d	59 d
异亮氨酸^* Isoleucine		0.23 ±0.01 a		0.21 ±0.01 b		0.20 ±0.01 c		0.18 ±0.01 d		0.16 ±0.01 e		0.14 ±0.01 g	0.14 ±0.01 g	0.15 ±0.01 f
亮氨酸^* Leucine		0.42 ±0.01 a		0.39 ±0.01 b		0.36 ±0.01 c		0.32 ±0.01 d		0.29 ±0.01 e		0.25 ±0.01 g	0.24 ±0.01 h	0.27 ±0.01 f
酪氨酸 Tyrosine		0.20 ±0.01 a		0.18 ±0.01 b		0.15 ±0.01 c		0.14 ±0.01 d		0.11 ±0.02 e		0.11 ±0.01 ef	0.10 ±0.01 f	0.12 ±0.01 e
苯丙氨酸^* Phenylalanine		0.26 ±0.01 a		0.24 ±0.01 b		0.23 ±0.01 c		0.20 ±0.01 d		0.18 ±0.01 e		0.16 ±0.01 f	0.16 ±0.01 f	0.18 ±0.01 e
赖氨酸^* Lysine		0.43 ±0.01 a		0.38 ±0.01 b		0.36 ±0.01 c		0.33 ±0.01 d		0.27 ±0.01 e		0.25 ±0.01 f	0.22 ±0.01 g	0.25 ±0.01 f
组氨酸 Histidine		0.19 ±0.01 a		0.17 ±0.01 b		0.17 ±0.01 b		0.15 ±0.01 c		0.13 ±0.01 e		0.12 ±0.01 f	0.12 ±0.01 f	0.14 ±0.01 d
精氨酸 Arginine		0.42 ±0.01 b		0.42 ±0.01 b		0.45 ±0.01 a		0.39 ±0.01 c		0.36 ±0.01 d		0.33 ±0.02 e	0.36 ±0.01 d	0.42 ±0.01 b
脯氨酸 Proline		0.28 ±0.01 a		0.26 ±0.01 b		0.26 ±0.01 b		0.23 ±0.01 c		0.23 ±0.01 c		0.21 ±0.01 d	0.20 ±0.01 e	0.23 ±0.01 c
氨基酸总量 Total amino acids		5.35 ±0.02 a		4.95 ±0.02 b		4.82 ±0.05 c		4.30 ±0.03 d		3.98 ±0.04 f		3.62 ±0.03 h	3.68 ±0.01 g	4.16 ±0.05 e

Dynamic change of nutritional components during fruit development in jabuticaba

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

Figures/Tables 4

References 20

Related Articles 8

Recommended Articles

Metrics

Comments

[1]	ZHAO Guofu, WANG Jin'ao, XIE Tinghui. Changes of nutritional quality and aroma during fruit development of Fragaria ananassa Duch. cv Benihoppe [J]. , 2018, 30(12): 2044-2048.
[2]	LI Chen, XUE Guanwei, HUANG Jingyan, WANG Ningdong, LU Guoquan. Effects of different growth stages on nutritional components and processing characteristics of sweetpotato cultivar Xinxiang [J]. , 2017, 29(12): 1957-1962.
[3]	JI Xiaojiang;CHEN Yi;WU Chunyan;LI Chaoying;LI Yan;TANG Xu*. Current status and evolution trends of soil nutrients in the paddy soils in Zhejiang Province [J]. , 2014, 26(3): 0-775778.
[4]	XYU Xiu-hong;LYU Gui-hua;CHEN Jian-jian;LU Hua-bing;GUO Guo-jin*. Accumulated dynamic change of zeaxanthin content in fresh corn grains during its filling stage [J]. , 2013, 25(4): 0-688.
[5]	WANG Jian-hong;CAO Kai;ZHANG Xian. Effects of Chinese milk vetch decomposing on soil available nutrient dynamic changes and yields of single season rice [J]. , 2013, 25(3): 0-592.
[6]	LI Ning;SU Shu-chai;JING Miao;LU Xiao-hui;YANG Chao;TONG Li-wen;LIU Shu-ying;JIANG Li-li. Dynamic changes of mineral nutritious elements in leaves of hazel [J]. , 2011, 23(2): 0-312.
[7]	WANG Dong-qun;HAN Min-hui;LU Hong;LUO Hu-xu;HU Shi-meng;CEN Wei-lie. The temporal-spatial dynamic changes of pesticide residues in vegetables and the risk evaluation of the vegetable quality and safety in Cixi City [J]. , 2009, 21(6): 0-613.
[8]	BIAN Wu—ying;DONG Yue—yong;ZHOU Jiang—ming . Variation characteristics of nutrient status of four soil genus in Zhejiang Province [J]. , 2009, 21(4): 0-357.