摘要
介绍了果实酶促褐变的特性、发生的物质条件和生理机制,综述了引起果实酶促褐变的主要因素和防止果实褐变的技术措施,并提出了通过基因工程培育抗褐变果蔬品种的未来研究方向。
The paper introduced the character, the characteristics and physiological theory on fruit browning, an overview of enzymatic browning of fruit caused by the main factors and to prevent fruit browing of technical measures, and put forward to cultivate resistance through genetic engineering browning of fruit and vegetable varieties of the future research directions.
出处
《保鲜与加工》
CAS
2010年第1期7-10,共4页
Storage and Process
基金
河北省科技支撑项目(06221001D-2)
关键词
果实
褐变
防止措施
fruit
browning
preventive measures
