摘要
选择呼吸跃变型、酶褐变迟缓的大蕉果实作为原料,针对大蕉果实呼吸强度和人工催熟的特点,通过归纳和设计性的实验教学,使学生的综合性素质得到提高。
Taking some species, enzyme variant browning sluggish plantain fruit as raw materials, for plantain fruit respiration intensity and the characteristics of the artificially ripened, through summing up and the design of experiment teaching, the students＇ comprehensive quality is improved.
出处
《农产品加工（下）》
2012年第7期166-167,176,共3页
Farm Products Processing
基金
佛山科学技术学院教学研究重点课题资助项目(2009jy061)
关键词
大蕉
果实呼吸
催熟实验
plantain
fruit respiration
ripening experiment
