| 真空浸钙对南果梨褐变的影响 |
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| 引用本文： | 田淑芬,张平.真空浸钙对南果梨褐变的影响[J].天津农业科学,1998,4(4):20-25. |
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| 作者姓名： | 田淑芬 张平 |
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| 摘 要： | 对南果梨进行真空浸钙处理后在２０℃贮藏过程中的褐变进行了研究。发现真空浸钙处理对南果梨有明显抑制呼吸强度和乙烯释放、提高果肉ＳＯＤ活性、抑制果肉ＰＰＯ活性、延缓叶绿素ａ、ｂ、（ａ＋ｂ）的降解和硬度下降的作用，从而抑制了南果梨果肉的褐变进程。
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| 关 键 词： | 南果梨 酶褐变 真空浸钙 贮藏 |
The Effect of Vaccum Permeating Calcium Treatment on Enzyme Browning of Nanguo Pear |
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| Abstract: | The enzyme browning of Nanguo pear stored at 20 ℃ after vaccum permeating calcium treatment is studied.The results showed that vaccum permeating calcium treatment obviously inhibited the respiratory rate and ethylene production of the fruits,increased the SOD activity and also inhibited the PPO activity, delayed the fall in the content of chorophyll a,b,(a+b) and firmness at one time, so prevented the enzyme borwning. |
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| Keywords: | Nanguo pear enzyme browning vaccum permeating calcium |
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