技术文摘 关键词:多酚氧化酶，酪氨酸酶，漆酶，褐变度 [gap=1559]Key words：polyphenol oxidase;tyrosinase;laccase;browning degree
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通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定，探讨切分蔬菜品质保持技术。
The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and Browning and by making organoleptic evaluation during storage.
本论文对百合ppo的特性、百合贮藏中褐变度和PPO活性的变化进行了研究并筛选出了防褐变药剂。
By researching in the properties of PPO from lily, the Browning degree during storage and PPO activities from lily, this article have stating these and also selected some anti-browning medicaments.
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