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柿果实冷藏后移到常温下后熟时 ,果肉组织的内切 多聚半乳糖醛酸酶、β 半乳糖苷酶、阿拉伯聚糖酶、木聚糖酶活性受到抑制 ,引起果实冷害发生。贮前热处理能显著提高这几种酶的活性 ,从而降低冷害指数 ,使果实正常软化
When the persimmon fruits are refrigerated and moved to room temperature and ripened, the endo-polygalacturonase, β-galactosidase, arabinanase and xylanase activities of the pulp tissues are inhibited, causing chilling injury of fruits. Pre-storage heat treatment can significantly improve these enzymes activity, thereby reducing the chilling injury index, the normal softening of the fruit