【摘要】 由木质化引起的质构劣变是嫩茎蔬菜贮藏中难以解决的问题之一。长期以来,众多学者针对这一问题展开了大量研究,以期实现对木质化进程的调控。高静压技术是一种新兴的食品最少加工技术(非热加工技术)。近年来一些研究报道了其用于调控嫩茎蔬菜质构品质的可能性。本文综述高静压对果蔬细胞生理状态、木质化相关代谢酶和酚类等底物的影响,对高静压在调控果蔬采后木质化方面的研究和应用前景进行展望。更多还原

【Abstract】 The storage of tender shoot storage is still a difficult task due to their fast lignification, which will cause texture deterioration. A lot of researches have been done on this area in order to extend the storage time of tender shoot vegetable. High pressure processing is one of the minimal processing technology, also called non-thermal processing,which was used to control the texture quality of tender shoot vegetables during storage recently. Therefore, the effect of high pressure processing on physiology of vegetable and fruit cell, to lignin metabolism related enzymes and phenolic were reviewed.更多还原