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鲜切果蔬乙烯生物合成与酶促褐变的研究进展 被引量：6

The progress in ethylene biosynthesis and brown reaction of fresh-cut fruits and vegetables
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摘要 对鲜切果蔬重要的生理变化——果蔬伤乙烯产生和褐变机理研究进行综述,详细介绍乙烯生物合成及其调节、褐变反应机理及其相关酶活性变化的研究进展,并对它们之间的相互作用进行一定的探讨。 The advances on the wounded ethylene production ana brown reaction of fresh-cut fruits and vegetables are introduced in this paper. The progress is introduced in detail, including the ethylene biosynthesis and regulation, the mechanism of brown reaction and the changing activation of interrelated enzymes. The interaction between ethylene and enzymes related to brown reaction are also discussed.
作者 樊会芬 胡文忠 庞坤
机构地区 中国科学院大连化学物理研究所 大连民族学院生命科学学院
出处 《食品与机械》 CSCD 北大核心 2008年第4期128-132,共5页 Food and Machinery
基金 国家自然科学基金项目(项目编号:30671458,30771508) 辽宁省教育厅高等学校科研基金(项目编号:2005L057)
关键词 鲜切果蔬 乙烯 生物合成 酶促褐变 Fresh-cut fruits and vegetables Ethylene Biosynthesis Enzymatic brown
分类号 TS255.1 [轻工技术与工程—农产品加工及贮藏工程]
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参考文献39

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二级参考文献19

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共引文献65

同被引文献152

引证文献6

二级引证文献80

食品与机械
2008年 第4期

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