| 梨果肉褐变的机理及防褐技术研究 |
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| 引用本文： | 曹清明,王森,李安平.梨果肉褐变的机理及防褐技术研究[J].湖南林业科技,2004,31(2):4-6,16. |
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| 作者姓名： | 曹清明 王森 李安平 |
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| 作者单位： | 中南林学院,湖南,株洲,412006;中南林学院,湖南,株洲,412006;中南林学院,湖南,株洲,412006 |
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| 摘 要： | 对梨果肉褐变的物质基础和机理进行了阐述，并针对引起梨果肉褐变的主要因素，提出了相对应的防褐措施，旨在为梨鲜果的贮藏和加工提供理论指导。
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| 关 键 词： | 梨 肉褐变 酚类物质 酶 |
Study on the mechanism of fruit browning and technology of preventing from pear browning |
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| CAO Qing-ming,WANG Sen,LI An-ping.Study on the mechanism of fruit browning and technology of preventing from pear browning[J].Hunan Forestry Science & Technology,2004,31(2):4-6,16. |
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| Authors: | CAO Qing-ming WANG Sen LI An-ping |
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| Abstract: | Physical foundation and mechanism of fruit browning are elaborated, measures of prevention from fruit browning are brought forward aiming at the factors of leading to the pear browning. Its purpose is to direct the preservation and manufacturing of the fresh pear. |
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| Keywords: | pear browning polyphenol enzyme |
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