摘要
从鲜切果蔬的次生代谢、化学组分、细胞壁结构、愈伤组织、膜组分等变化以及膜脂过氧化和酶促褐变发生等方面综述了鲜切果蔬对机械伤害的响应机制,并从生物化学、伤害防御等方面介绍了一些外源物质的调控处理与作用机理。
Summarized the response of mechanical wounding and regulation for fresh-cut fruits and vegetables after cutting treatment from secondary metabolic changes,chemical composition,cell wall structure,callus,changes in membrane fraction and membranous peroxidation and occurrence of enzymatic browning.It was also introduced that regulatory mechanism of exogenous substances from biochemistry,injury defense.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第15期380-386,共7页
Science and Technology of Food Industry
基金
国家自然科学基金项目(30972038
31172009)
关键词
鲜切果蔬
机械伤害
响应
调控
fresh-cut fruits and vegetables
mechanical wounding
response
regulation
