Analysis and Evaluation on Amino Acid Composition of Pear Fruits during Low-temperature Storage
Abstract：The amino acids compositions of Xuehua Pear and Huangguan Pear were analyzed by using automatic ami no acid analyzer. The results showed that there were plenty of amino acids in the two pears after low-temperature storage for 10 months, aspartic acid of Huangguan Pear accounted for as high as 56.93% total amino acid content, the contents of 14 amino acids in Xuehua Pear were higer than that in Huangguan Pear. The results of nutritional evaluation showed that the contents of essential amino acid in both Xuehua Pear and Huangguan Pear were lower than the pattern spectrum. And the contents of Lys amino acid in Xuehua Pear was closed to the pattern spectrum.
Keywords：pearlow-temperature storageamino acidnutritional evaluation
Publication Date：2012-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：3( 74-76 )