【摘要】 贮藏过程中 ,苹果梨果皮酚类物质含量降低 ,褐变程度加深。果皮失水及膜脂过氧化作用导致组织膜透性增大及区域化分布破坏是褐变反应的主要原因更多还原

【Abstract】 The phenolics content in the pericarp of apple pear decreases and the browning level increases during storage. The main reasons of browning reaction are the destruction of compartmentation of phenolics and polyphenol oxidase in cells and the increase of membrance permeability becauce of the water loss and the membrance lipid peroxdation in the pericarp.更多还原