摘要
研究了急速与缓慢降温对早、中、晚3种不同采收成熟度鸭梨果心PPO活性及褐变的影响。结果表明,在贮藏过程中,中期采收成熟度(9月中旬)的鸭梨果实采用缓慢降温处理方法可较好地抑制果心PPO酶的活性及推迟酶活性高峰的出现,减少果心褐变的发生,提高鸭梨的贮藏效果与商品价值。
Effects of slow and rapid cooling methods on the PPO activity and browning of cores of three different harvest maturity early, middle and late yali pears were studied. The results showed that, in the storage period, the middle harvest maturity pears by slow cooling treatment better restrained the PPO activity, delayed the appearance of PPO activity peak, decreased browning fruit contents and increased the storage effect and commercial value for pears which were harvested in the middle of September.
出处
《保鲜与加工》
CAS
2010年第3期42-45,共4页
Storage and Process
基金
国家自然科学基金项目(30600424)
