摘要
渗钙处理能够明显保持红富士苹果的硬度 ,且褐变度明显低于对照。渗钙对酶促褐变的抑制作用是通过影响 PPO活性和 LOX活性起作用的。果实褐变的早期发动与 LOX活性相关密切 ,后期褐变则主要是
The calcium infiltration could significantly maintain the higher firmness of red Fuji apples,and the degree of browning of treated fruits was lower than the control clearly.The inhibition of calcium treatment on enzymatic browning influened polyphenol oxidase (PPO) activity and lipoxygenase (LOX) activity.The degree of browning had a close relationship with the interaction of PPO and LOX.
出处
《西北植物学报》
CAS
CSCD
2002年第4期961-964,共4页
Acta Botanica Boreali-Occidentalia Sinica
关键词
钙处理
红富士苹果
酶促褐变
褐变度
多酚氧化酶
脂氧合酶
red Fuji apple
degree of browning
enzymatic browning
polyphenol oxidase(PPO)
lipoxygenase(LOX)
