新型缓释剂对桃常温保鲜贮藏品质及相关酶活性的影响
The Food Industry(2014)
Abstract
研究新型缓释剂处理对常温贮藏桃果实硬度,纤维素酶、多聚半乳糖醛酸酶和淀粉酶活性及霉菌总数的影响.试验结果表明:与对照相比,该保鲜剂对桃果实硬度有较好的保持作用,降低纤维素酶、多聚半乳糖醛酸酶和淀粉酶活性,减少桃的腐败微生物,延长桃常温贮藏的货架期.
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