PJB-2018-491
Dynamic Changes of Ascorbic Acid in Fruit of Actinidia deliciosa ‘Xuxiang’
DE-LIN PAN
Abstract
Physical and chemical properties were measured in this study, including fresh weight, dry weight, dry matter, diameter, firmness, soluble solids, organic acid, soluble sugar and ascorbic acid. The results showed that high ascorbic acid concertation happened in young fruit, the contents of ascorbic acid decreased during fruit development. After fruit maturation, no significant different changes happened in ascorbic acid. The correlation analysis showed that most ascorbic acid-related genes were positively correlated with ascorbic acid contents. But, DHAR1 was negatively correlated, which was a possibility that low ascorbic acid content allures high expression of DHAR1 to transform more dehydroascorbate (DHA) into ascorbic acid.
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