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实验表明,间歇变温可以降低肥城桃果实酚类物质的合成,降低多酚氧化酶的活性,保持细胞膜的完整性。贮藏60d果实不发生褐变,较好地保持果实品质。
Experiments show that intermittent variable temperature can reduce the synthesis of peach fruit phenolic compounds, reduce the activity of polyphenol oxidase and maintain cell membrane integrity. The fruit stored for 60 days did not browning, better maintain the fruit quality.