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荔枝是我国南方的特产名果,但不耐贮藏,采收后几天内果皮变褐,果肉变质。为使荔枝能较长时间供应市场的需要,近年来采用低温贮藏的方法,在适宜的低温下,在一定时间内能基本保持其色泽和风味。但有关低温贮藏过程中其生理生化变化研究甚少。为此,我们做了不同低温贮藏荔枝果皮ADH同工酶变化的试验。
Litchi is the specialty of South China’s specialty fruit, but impatient storage, harvest within a few days after the peel brown, flesh deterioration. In order to make the lychee longer to supply the market, the method of low temperature storage in recent years can basically maintain its color and flavor at a suitable low temperature for a certain period of time. However, little is known about its physiological and biochemical changes during storage at low temperature. To this end, we did different low temperature litchi peel ADH isozymes changes in the experiment.