| 苹果梨果皮衰老及褐变的研究 |
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| 引用本文： | 吴明江,于萍,潘林,刘武林.苹果梨果皮衰老及褐变的研究[J].黑龙江农业科学,2000(4):14-15. |
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| 作者姓名： | 吴明江 于萍 潘林 刘武林 |
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| 作者单位： | 1. 克山师范专科学校,克山,161601
2. 东北师范大学,长春,130024 |
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| 摘 要： | 贮藏过程中，苹果梨果皮酚类物质含量降低，褐变程度加深。果皮失水及膜脂过氧化作用导致组织膜透性增大及区域化分布破坏是褐变反应的主要原因。
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| 关 键 词： | 苹果梨 果皮 衰老 褐变 贮藏 |
| 修稿时间： | : |
Study on the Senescence and Browning of the Pericarp of Apple-pear |
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| Wu Mingjiang,Yu Ping,Pan Lin,Liu Wulin.Study on the Senescence and Browning of the Pericarp of Apple-pear[J].Heilongjiang Agricultural Science,2000(4):14-15. |
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| Authors: | Wu Mingjiang Yu Ping Pan Lin Liu Wulin |
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| Abstract: | The
phenolics content in the pericarp of apple-pear decreases and the browning level increases
during storage. The main reasons of browning reaction are the destruction of
compartmentation of phenolics and polyphenol oxidase in cells and the increase of
membrance permeability becauce of the water loss and the membrance lipid peroxdation in
the pericarp. |
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