| 果实褐变研究现状及发展方向 |
| |
| 引用本文： | 张海新,宁久丽,及华.果实褐变研究现状及发展方向[J].保鲜与加工,2010,10(1):7-10. |
| |
| 作者姓名： | 张海新 宁久丽 及华 |
| |
| 作者单位： | 河北政法职业学院园林系,石家庄,050061;河北省廊坊市林业局,廊坊,065000;河北省农林科学院遗传生理研究所,石家庄,050051 |
| |
| 基金项目： | 河北省科技支撑项目(06221001D-2) |
| |
| 摘 要： | 介绍了果实酶促褐变的特性、发生的物质条件和生理机制，综述了引起果实酶促褐变的主要因素和防止果实褐变的技术措施，并提出了通过基因工程培育抗褐变果蔬品种的未来研究方向。
|
| 关 键 词： | 果实 褐变 防止措施 |
Research Status and Development Direction on Fruit Browning |
| |
| ZHANG Hai-xin,NING Jiu-li,JI Hua.Research Status and Development Direction on Fruit Browning[J].Storage & Process,2010,10(1):7-10. |
| |
| Authors: | ZHANG Hai-xin NING Jiu-li JI Hua |
| |
| Institution: | 1.Hebei Professional College of Political Science and Law;Department of Gardens;Shijiazhuang 050061;China;2. Langfang Department of Forestry;Langfang 065000;3.Institute of Genetics and Physiology;Hebei Academy of Agriculture and Forestry Sciences;Shijiazhuang 050051;China |
| |
| Abstract: | The paper introduced the character, the characteristics and physiological theory on fruit browning, an overview of enzymatic browning of fruit caused by the main factors and to prevent fruit browing of technical measures, and put forward to cultivate resistance through genetic engineering browning of fruit and vegetable varieties of the future research directions. |
| |
| Keywords: | fruit browning preventive measures |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《保鲜与加工》浏览原始摘要信息 |
| 点击此处可从《保鲜与加工》下载免费的PDF全文 |
