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| Changes of Some Aromatic Compounds and Relative Factors during Fruit Development of Cucumber |
| Liu Chunxiang; He Qiwei; Ai Xizhen |
| Biology Department of Weifang University; 261061; Shandong Academy of Agricultural Science; Jinan 250100; Shandong Agricultural University |
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Abstract Some aromatic compounds,their precursor and two relative enzymes were investigated on cucumber fruits developed 3 days,6 days,9 days,12 days,15 days; sugar contents and pericarp firmness were also measured. The results showed that sugar contents and lipoxygease reached the highest level in fruits developed 6 days,while trans-2-nonenal and trans-2-,cis-6-nonadienal amount reached peak level in fruits developed 12 days. The paricarp firmness and activities of LOX increased with the fruit development,while one...
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Received: 08 March 2005
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