EFFECT OF THE ADDITION OF SCALLION, GINGER AND PERILLA ON THE CHANGES IN VOLATILE COMPOUNDS AND ATP AND RELATED COMPOUNDS IN PRE-PREPARED OVALIPES PUNCTATUS

The effects of scallion, ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated.The results of sensory evaluation showed that all three garnishes had a deodorizing effect, with scallion being most effective.Ginger could impart a strong pungent flavor to crab meat, and perilla could endow crab meat

Leaf axil patterning occurs concomitantly with leaf development and takes Extra firm finishing spray place at the boundary zone which demarcates the initiating leaf primordium from the shoot apical meristem.Subsequent growth and differentiation result in establishment of the axillary meristem and abscission zone (AZ) along the proximal-distal axis