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据《LWT-Food Science and Technology》(2013.01.025)的一篇研究报道,来自德国波恩大学作物科学、资源保护和园艺科学研究所的研究人员研究了1-MCP处理对长期贮藏的苹果中过敏原的影响。食用苹果会引起过敏反应,引起中欧和北美人这种过敏反应的主要过敏原是苹果过敏原Mald1,它的合成决定于苹果品种且随着贮藏期延长而增多。一些研究表明,品种和贮藏环境对苹果果实Mald1含量有影响。然而,很少数据表明在长期贮藏过程中甲基环丙烯(1-MCP)对Mald1合成的影响。本项研究中,研究人员分析了几个
According to a study by LWT-Food Science and Technology (2013.01.025), researchers from the Institute of Crop Science, Resource Conservation and Horticultural Science at the University of Bonn, Germany, studied the effects of 1-MCP treatment on long-term storage of allergies in apples The original effect. Eating apples can cause an allergic reaction. The major allergen that causes this allergic reaction in central and northern americans is the apple allergen Mald1, which is determined by the apple variety and increases with shelf life. Some studies show that the variety and storage environment have an impact on Mald1 content in apple fruit. However, few data indicate the effect of methylcyclopropene (1-MCP) on Mald1 synthesis during long-term storage. In this study, researchers analyzed a few