HCSTT also accelerated the decline of anthocyanin, flavonoids and phenols in pericarp, thus, the pericarp browning was quickened.
英
美
- 高CO2 短时处理加快了‘桂味’果皮L、C、h 值的下降,不利于果皮外观颜色的保持,并且刺激了‘桂味’果皮多酚氧化酶(PPO)、过氧化物酶(POD)活性的上升以及pH 值的上升,加剧了果皮花色素苷、类黄酮、总酚含量的下降,从而加速了果皮的褐变;