Apple Flesh(苹果肉)研究综述
Apple Flesh 苹果肉 - PPO activity on apple flesh of red Bay 4152, white Sonnen Glanz, red gravin Goldach and red Gala Mitslugla were 5. [1] For sensory attributes, the yellow color intensity of apple flesh had a positive correlation with redness (a*, r = 0. [2] When a sharp metal blade cuts the piece of the apple flesh, the load and the sound are measured. [3] Apple fleshy parenchyma tissue and muffin crumb were chosen to test the ability of the reconstructions to mimic structural diversities. [4] Calcium distribution was not uniform within the fruit: the highest content was found in the apple core, decreasing in the apple flesh, and rising again in the apple skin, regardless of fertilizer treatment. [5] Lycopene, absent in apple flesh, is the carotenoid in nature with the highest antioxidant capacity, in special for its cis − isomers. [6] After one month of storage, the concentration of total phenols in the peel of both cultivars was decreased 11 to 16% by gaseous ozone as well as ozonated water treatment, mainly due to decreased total flavonols concentration; while no differences were found in the concentration of total phenols in the apple flesh by ozone treatments. [7] According to RefFinder, for all fruit development conditions, WD40, ACT and GAPDH were identified as the most reliable reference genes for apple peel; EF-1α, CKL and WD40 for apple flesh, and MDH was the least stable reference gene for both samples. [8] 16 g/100 g of total polyphenols respectively in apple flesh. [9] Here, we explored the role of MdWRKY11 in regulating anthocyanin synthesis in apple flesh. [10]红 Bay 4152、白 Sonnen Glanz、红 Gravin Goldach 和红 Gala Mitslugla 的苹果肉上的 PPO 活性为 5。 [1] 对于感官属性，苹果肉的黄色强度与红色呈正相关（a*，r = 0. [2] 当锋利的金属刀片切割苹果肉时，负载和声音被测量。 [3] 选择苹果肉质薄壁组织和松饼屑来测试重建模拟结构多样性的能力。 [4] 果实内钙的分布不均匀：无论施肥处理如何，苹果核中钙含量最高，苹果肉中钙含量降低，苹果皮中钙含量再次升高。 [5] 苹果肉中不存在番茄红素，它是自然界中抗氧化能力最强的类胡萝卜素，特别是其顺式异构体。 [6] 贮藏一个月后，气态臭氧和臭氧水处理使两个品种果皮中总酚的浓度降低了11%～16%，主要是由于总黄酮醇浓度降低；而臭氧处理对苹果肉中总酚的浓度没有发现差异。 [7] 根据 RefFinder，在所有果实发育条件下，WD40、ACT 和 GAPDH 被确定为苹果皮最可靠的参考基因；苹果肉的EF-1α、CKL和WD40，MDH是两个样品中最不稳定的参考基因。 [8] 苹果肉中总多酚分别为16g/100g。 [9] 在这里，我们探讨了 MdWRKY11 在调节苹果果肉中花青素合成中的作用。 [10]