The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.
从而表明，桃果实的软化与水溶性果胶含量的增加以及聚半乳糖醛酸酶有密切关系。
The results indicate that fruit softening of peaches is related to the increase in water-soluble pectin and polygalacturonase activity.
从而表明，桃果实的软化与水溶性果胶含量的增加以及聚半乳糖醛酸酶有密切关系。
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