摘要
结合生产实际,对果蔬食品产生褐变的机理及其控制途径进行探讨。通过遗传学途径,培育果蔬新品种,使之不含易氧化变色物质,增强其天然抗褐变性,是控制果蔬褐变的根本途径。
With the situation of production, browning mechanism and controlled pathway of fruit and vegetable were studied. It showed that essential pathway to control browning was to cultivate new species which could protected browning without matter of oxidation and chlorosis.
出处
《农产品加工（下）》
2005年第2期40-41,44,共3页
Farm Products Processing
