摘要
综述了柿果实成熟及软化过程中呼吸速率、乙烯浓度、可溶性固形物含量、单宁含量、果肉质地、脂氧合酶活性、主要水解酶类活性 (主要包括多聚半乳糖醛酸酶、果胶甲酯酶、纤维素酶、淀粉酶 )、细胞膜透性及丙二醛变化的研究进展 ,并对软化机理进行了探讨。
A review is given to the variation of persimmon fruits in respiration,the level of ETH, the contents of TSS and tannin,crispness, the activity of LOX,the activity of some hydrolyases(including PG,PE,Cx,starchase),the penetration of the cell membrane and MDA.Then,the mechanism of maturation and softening of persimmon is discussed.
出处
《天津农学院学报》
CAS
2004年第2期48-52,共5页
Journal of Tianjin Agricultural University
关键词
柿
成熟
软化
persimmon
maturation
softening
