摘要
综述了机械伤害引起果蔬酶促褐变的生化条件和机理,以及乙烯和呼吸速率增加、膜脂代谢加强、营养物质损失、愈伤组织和次生代谢物质生成几个方面的生理生化变化。
The biochemical condition and mechanism of enzymatic browning of fruit and vegetables after mechanical stress, the physiological and biochemical changes including the increasing rate of respiration and ethylene and membrane lipid peroxidation and the loss of nutriment and the formation of callus and secondary metabolites were summarized in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第11期230-233,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30571302)
辽宁省教育厅高等学校科研基金(2005L057)资助项目
关键词
机械伤害
果蔬
褐变
机理
mechanical stress
fruit and vegetables browning
mechanism
