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.

此，过SDS-PAGE法分析蛋白，结果表明，冷冲击理能延缓柰李果实冷藏期的蛋白，提高柰李果实的抗冷性。