| 果蔬食品的褐变与控制 |
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| 引用本文： | 张孔海,孙万慧,段鸿斌.果蔬食品的褐变与控制[J].农产品加工．学刊,2005(2):40-41,44. |
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| 作者姓名： | 张孔海 孙万慧 段鸿斌 |
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| 作者单位： | 河南省信阳农业高等专科学校,生物工程系,河南,信阳,464000 |
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| 摘 要： | 结合生产实际,对果蔬食品产生褐变的机理及其控制途径进行探讨。通过遗传学途径,培育果蔬新品种,使之不含易氧化变色物质,增强其天然抗褐变性,是控制果蔬褐变的根本途径。
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| 关 键 词： | 水果 蔬菜 褐变 控制途径 |
| 文章编号： | 1671-9646（2005）02-0040-02 |
| 收稿时间： | 2005-05-08 |
| 修稿时间： | 2005年5月8日 |
Browning and Control of Fruit and Vegetable |
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| Zhang Konghai,Sun Wanhui,Duan Hongbin.Browning and Control of Fruit and Vegetable[J].Nongchanpin Jlagong.Xuekan,2005(2):40-41,44. |
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| Authors: | Zhang Konghai Sun Wanhui Duan Hongbin |
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| Abstract: | With the situation of production,browning mechanism and controlled p athway of fruit and vegetable were studied.It showed that essential pathway to c ontrol browning was to cultivate new species which could protected browning without mat-ter of oxidation and chlorosis. |
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| Keywords: | fruit and vegetable shade browning control measure breed improvement |
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