板栗绿色保鲜期间生理生化变化  

Physiological and Biochemical Changes of Chinese Chestnut Preserved Through a Natural Method

作　　者：曹愫 肖细梅 

机构地区：株洲师范高等专科学校，湖南株洲412007

出　　处：《株洲师范高等专科学校学报》2003年第2期19-21,共3页Journal of Zhuzhou Teachers College

摘　　要：对常温绿色保鲜新技术贮存板栗贮存期间生理生化特性进行了研究。结果表明用该技术板栗贮存期间维生素C氧化酶活力，过氧化物酶活力，多酚氧化酶活力均保持较低水平，维生素C及其它营养物质变化不大，保存较好，因而该法能保持板栗风味品质基本不变。An experimental study was made on physiological and biochemical properties of Chinese chestnut preserved through a natural method.The results exhibit that when Chinese chestnuts are preserved through a natural method,the vitality of peroxidase ,polyphenol oxidase , vitamin C oxidase remains in a low level,which suggests that vitamin C and other nutrients are well kept. So the method proposed in this paper is suitable to preserving chestnut with the natural taste of chestnut unchanged.

关 键 词：板栗 过氧化物酶 多酚氧化酶 维生素C氧化酶 

分 类 号：Q945[生物学—植物学]