食品工业科技Issue(4)：397-400,4.
鲜切果蔬软化机理及其调控的研究进展
Research progress in softening mechanism and regulation of fresh-cut fruits and vegetables
摘要
Abstract
The quality of fresh-cut fruits and vegetables decreased rapidly due to cutting-wound damage,such as tissue softening,decrease in firmness. The occurrences of softening mainly were caused by pectin degradation and cell wall hydrolyzation. These pectinase mainly included polygalacturonase(PG),pectinesterase (PE),β-galactosidase(β-Gal),cellulase(Cx) and lipoxygenase(LOX). This paper reviewed research results recently on the change of the enzymatic activities and role in tissue softening of fresh-cut fruits and vegetables and regulation by postharvest technology.关键词
鲜切果蔬/软化机理/调控Key words
fresh-cut fruits and vegetables/softening mechanism/regulation分类
轻工纺织引用本文复制引用
宋晓雪,胡文忠,毕阳,姜爱丽,马杰..鲜切果蔬软化机理及其调控的研究进展[J].食品工业科技,2013,(4):397-400,4.基金项目
国家自然科学基金项目(30972038,31172009). （30972038,31172009）
