酶促褐变是影响鲜切果蔬品质的重要原因之一。
Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
But when the pulps were highly blanched, non enzymatic Browning was the main cause for Browning of pear or peach juice during processing.
酶促褐变是果蔬深加工过程中存在的一个普遍且很严重的问题。
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing.
在脱水黄花菜加工过程中，非酶促褐变是影响产品质量的关键因素之一。
Nonenzymatic Browning is one of the key factors which influence product quality during processing of dehydrated daylily.
在果蔬加工中防止酶促褐变是一个很重要的问题，直接关系到产品的质量。
It was an very important problem in vegetable and fruit processing to prevent products Browning by enzyme.
即存在于液胞中的酚类物质与存在于细胞质中的PPO和POD接触而引起酶促褐变。
Namely, the phenol compound in the vacuole contacting with PPO and the POD in the cytoplasm caused enzyme catalyse Browning.
介绍了酪氨酸酶的结构及酶促褐变机制；重点阐述了对酪氨酸酶抑制的特征及抑制机理。
The structure of tyrosinase and Browning mechanism provoked by tyrosinase was introduced, while the character and mechanism for inhibition of tyrosinase was reviewed in detail.
研究了热处理法钝化苔干多酚氧化酶（PPO）活性，从而控制酶促褐变的工艺条件及效果。
The activity of polyphenol oxidase (PPO) inlactuca sativa var. angustata was analyzed using heat treatment method to control its enzymatic browning.
桃果实的低温褐变主要是酶促褐变，但对不同的品种来说，决定褐变的主导因子则不尽相同。
Enzymatic Browning was the main reason of Browning of peach flesh during low temperature storage, but the trigger factor, PPO or different kinds of phenol, depend on different variety.
第一部分主要研究了柿子酶促褐变的底物和参与柿子酶促褐变的多酚氧化酶和过氧化物酶的特性。
The substrate of persimmon enzymatic Browning and the characteristics of polyphenol oxidase and peroxidase participate in persimmon enzymatic Browning were researched in part one.
根据以上实验结果，我们认为多酚类化合物的酶促褐变是造成鸭梨黑心病的生理原因，绿原酸可能是主要的产物。
These results show that the physiological cause of the core Browning is due to the enzymic Browning reaction and the principal substate in the core is chlorogenic acid.
以鲜切苹果为实验材料，研究了切割伤害诱导呼吸强度、乙烯生成量、酶活性以及酶促褐变的发生及其生理生化变化。
The physio-biochemical changes in respiration rate, ethylene production, polyphenol oxidase(PPO) and enzymatic browning of fresh-cut apple(Malus pumila Mill) induced by wounding were investigated.
将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中，利用复合磷酸盐中各组分的协同作用，既能有效防止酶促褐变，又能解决叶绿素褐变问题。
It could not only prevent effectively the enzyme Browning, but also solve the chlorophyll Browning problem, by various components synergism in the compound phosphate.
将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中，利用复合磷酸盐中各组分的协同作用，既能有效防止酶促褐变，又能解决叶绿素褐变问题。
It could not only prevent effectively the enzyme Browning, but also solve the chlorophyll Browning problem, by various components synergism in the compound phosphate.
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