Furthermore, through SDS-PAGE analysis, the cold shock treatment was found able to delay the discomposition of proteins, hence to raise the tolerance of CI of Nai-plum fruit.
，通过SDS-PAGE法分析蛋白质，结
表明，冷冲击处理能延缓柰李实冷藏期的蛋白质降解，提高柰李实的抗冷性。
Furthermore, through SDS-PAGE analysis, the cold shock treatment was found able to delay the discomposition of proteins, hence to raise the tolerance of CI of Nai-plum fruit.
，通过SDS-PAGE法分析蛋白质，结表明，冷冲击处理能延缓柰李实冷藏期的蛋白质降解，提高柰李实的抗冷性。
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