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3. UV-C处理对鲜切‘皇冠’梨总酚含量（a）和PAL活性（b）的影响
Fig. 3. Effect of UV-C treatment on the total phenolic content (a) and PAL activity (b) of fresh-cut Huangguan pear during storage
