机构地区: 华南热带农业大学工学院食品科学与工程系
出 处: 《农产品加工(下)》 2007年第12期7-10,共4页
摘 要: 酶促褐变是影响鲜切果蔬品质的重要原因之一。综述了目前采用物理方法(包括温度控制、氧气控制、高压处理和辐照处理)控制鲜切果蔬酶促褐变的研究进展。 Enzymatic browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables. Including temperature control, oxygen control, high-pressure treatment and irradiation treatment, the advance up to date in the study of physical inhibition ways of fresh-cut fruits and vegetables enzymatic browning is reviewed in this text.
领 域: [农业科学]