| 防褐物质处理对苹果梨果皮色泽的影响 |
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| 引用本文： | 于萍,吴明江.防褐物质处理对苹果梨果皮色泽的影响[J].松辽学刊,1996(2):80-82. |
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| 作者姓名： | 于萍 吴明江 |
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| 作者单位： | 黑龙江省克山师范专科学校 |
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| 摘 要： | 用ＮａＨＳＯ３、Ｖｃ、ＮａＣｌ和柠檬酸处理苹果梨，结果表明，ＮａＨＳＯ３和Ｖｃ对苹果梨果皮褐变的抑制效果较好，总酚及叶绿素含量明显高于另两种处理，而ＭＤＡ低于另两种处理．Ｖｃ和ＮａＨＳＯ３作为抗氧化剂在果皮细胞中起着抗衰老作用．
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| 关 键 词： | 防褐物质，苹果梨，褐变 |
THE EFFECT TO APPLE-PEAR SKIN COLOR TREATMENT WITH ANTIBROWN SUBSTANCE |
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| Yu Ping,Wu Mingjiang.THE EFFECT TO APPLE-PEAR SKIN COLOR TREATMENT WITH ANTIBROWN SUBSTANCE[J].Songliao Journal (Natural Science Edition),1996(2):80-82. |
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| Authors: | Yu Ping Wu Mingjiang |
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| Abstract: | Treated apple-pear with NaHCO3.Vc.NaCl and citrin acid,the resut indicated,the inhibition effect of NaHCO3 and Vc to brown change of the skin of apple-pearwas better than Macl and citrin.The contant of all phenol as well as chlorophyll was higher than that of apple-pear was treated with NaCl and citrin acid.and MDA was lower than that of apple-pear was treated with NaCl and citrin acid.Vc and NaHCO3.as anti-oxidant,have anti--decrepit function in fruit skin cells |
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| Keywords: | anti-brown substance apple-pear crown change |
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