| 荔枝保藏中的褐变研究进展 |
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| 引用本文： | 邓义才.荔枝保藏中的褐变研究进展[J].现代食品科技,1996(4). |
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| 作者姓名： | 邓义才 |
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| 作者单位： | 广东省农业科学院果蔬保鲜研究室!广州510640广东省园艺学会，广东省食品学会 |
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| 摘 要： | 本文根据荔枝果实的结构与生理特点，综述了荔枝保藏中果皮褐变的原因，着重从水分、多酚氧化酶及花色素苷三方面进行了评述，并阐述了褐变产生的机制及控制的途径。
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| 关 键 词： | 荔枝保藏 褐变 水分 多酚氧化酶 花色素苷 |
Development of the studies on browning in the pericarp of Litchi fruit during storage |
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| Deng Yicai.Development of the studies on browning in the pericarp of Litchi fruit during storage[J].Modern Food Science & Technology,1996(4). |
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| Authors: | Deng Yicai |
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| Abstract: | The newly development of studies on the causes of browning in the pericarp of litchi fruit during storage was reviewed in this paper. Based on the structural and physiological characteristics of litchi fruit. three aspects namely moisture, polyphenol oxidase and anthocyanin were discussed. The mechanisnl of brotvning occurrence and the ways of browning control were described. |
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| Keywords: | Litchi storage Browning Moisture Polyphenol oxidase Bnthocyanin |
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