三种酶对采后‘海沃德’和‘华特’猕猴桃 AsA的氧化作用
封琦1,李朝政1,高贵田1(
),吴悠1,肖妍1,赵武奇1,雷玉山2
),吴悠1,肖妍1,赵武奇1,雷玉山2
Influence of Three Enzymes on Oxidation of Ascorbic Acid in Postharvest 'Hayward' and 'Huate' Kiwifruit
Qi FENG1,ChaoZheng LI1,GuiTian GAO1(),You WU1,Yan XIAO1,WuQi ZHAO1,YuShan LEI2
),You WU1,Yan XIAO1,WuQi ZHAO1,YuShan LEI2
图1. 两个品种猕猴桃采后AsA(A)、DHA(B)、T-AsA(C)含量变化
“*”和“**”分别表示在两品种差异显著（P<0.05）和极显著（P<0.01）水平。下同
Fig. 1. Changes of AsA (A), DHA (B), and T-AsA (C) contents of two varieties of kiwifruit during storage
“*” and “**” indicate significant differences (P<0.05) and extremely significant (P<0.01) between the two varieties. The same as below
