| 荔枝果皮褐变机理及保鲜技术研究进展 |
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| 引用本文： | 许晓春,林朝朋,陈维信.荔枝果皮褐变机理及保鲜技术研究进展[J].韶关学院学报,2005,26(3):97-100. |
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| 作者姓名： | 许晓春 林朝朋 陈维信 |
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| 作者单位： | 1. 韶关学院,食品系,广东,韶关,512005
2. 华南农业大学,园艺学院,广东,广州,510642 |
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| 摘 要： | 综述了果蔬褐变的几种假说和有关荔枝褐变机理及防褐保鲜技术方面的研究进展,同时对褐变的研究提出一些建议.
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| 关 键 词： | 荔枝 果皮褐变 褐变机理 保鲜技术 |
| 文章编号： | 1007-5348(2005)03-0097-04 |
Advances in the Studies on Mechanism of Postharvest Pericarp Browning and Technology of Protection from Browning of Litchi |
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| XU Xiao-chun,LIN Chao-peng,CHEN Wei-xin.Advances in the Studies on Mechanism of Postharvest Pericarp Browning and Technology of Protection from Browning of Litchi[J].Journal of Shaoguan University(Social Science Edition),2005,26(3):97-100. |
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| Authors: | XU Xiao-chun LIN Chao-peng CHEN Wei-xin |
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| Abstract: | This paper summerizes the advances in research on the mechanism of litchi pericarp browning and technology of protection from browning of litchi. At the same time, the ways of browning control were described. |
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| Keywords: | Litchi pericarp browning mechanism of browning technology of protection from browning |
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