UV-C处理对鲜切‘皇冠’梨褐变的影响
陈晨(
),姜爱丽,刘程惠,赵琪琪,张艳慧,胡文忠()
),姜爱丽,刘程惠,赵琪琪,张艳慧,胡文忠()
Effect of UV-C on the Browning of Fresh-Cut Huangguan Pear
CHEN Chen(),JIANG AiLi,LIU ChengHui,ZHAO QiQi,ZHANG YanHui,HU WenZhong()
),JIANG AiLi,LIU ChengHui,ZHAO QiQi,ZHANG YanHui,HU WenZhong()
图1. UV-C处理对鲜切‘皇冠’梨贮藏过程中表面褐变的影响
不同字母表示处理间差异显著（P<0.05）。下同
Fig. 1. Effect of UV-C treatment on the surface color of fresh-cut Huangguan pear during storage process
Different alphabets are significantly (P<0.05) different among different treated samples. The same as below
