梨果肉褐变的机理及防褐技术研究

Study on the mechanism of fruit browning and technology of preventing from pear browning

对梨果肉褐变的物质基础和机理进行了阐述,并针对引起梨果肉褐变的主要因素,提出了相对应的防褐措施,旨在为梨鲜果的贮藏和加工提供理论指导。

Physical foundation and mechanism of fruit browning are elaborated, measures of prevention from fruit browning are brought forward aiming at the factors of leading to the pear browning. Its purpose is to direct the preservation and manufacturing of the fresh pear.