| 果实采后酶促褐变研究进展 |
| |
| 引用本文： | 宋军阳,杜军志,张会梅.果实采后酶促褐变研究进展[J].湖北农学院学报,2004,24(1):54-57. |
| |
| 作者姓名： | 宋军阳 杜军志 张会梅 |
| |
| 作者单位： | 西北农林科技大学园艺学院,陕西,杨凌,712100 |
| |
| 摘 要： | 综述了近年来国内外有关果实酶促褐变的研究进展。褐变主要发生在果实采后贮藏期，褐变的根本原因是果实衰老，果实褐变是多酚氧化酶氧化酚类物质的结果，用有机酸等抗氧化剂抑制多酚氧化酶活性可抑制褐变的发生，抑制衰老的物质也能减轻褐变的发生。
|
| 关 键 词： | 果实 采后生理 酶促褐变 多酚氧化酶 抗氧化剂 贮藏 衰老 |
| 文章编号： | 1004-3888(2004)06-0054-04 |
| 修稿时间： | 2003年6月30日 |
A Review on Enzymatic Browning in Postharvest Fruit |
| |
| SONG Jun-yang,DU Jun-zhi,ZHANG Hui-mei.A Review on Enzymatic Browning in Postharvest Fruit[J].Journal of Hubei Agricultural College,2004,24(1):54-57. |
| |
| Authors: | SONG Jun-yang DU Jun-zhi ZHANG Hui-mei |
| |
| Abstract: | The research results of fruit enzymatic browning were summarized.It showed that browning mainly happened in postharvest storage.The main cause of browning was fruit senescence.Enzymatic browning was result of the phenol substance catalyzed by polyphenol oxidase(PPO).Anti-oxidizing agent such as organic acid can inhibit the PPO activity.The phenomenon of enzymatic browning can be inhibited too.Some substance of anti-decrepitude can reduce the enzymatic browning. |
| |
| Keywords: | fruit postharvest enzymatic browning polyphenol oxidase |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
