关键词：网纹甜瓜；钙；乙烯；硬度；衰老 [gap=1872]Key words：Muskmelon；Calcium；Ethylene；Fir砌ess；Consenescence
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At lower storage temperature,compared to the control,the treatment of Vitamin E and licorice root antioxidant significantly reduced the activities of PPO and POD,maintained higher activity of superoxide dismutase(SOD),and significantly delayed fruit consenescence.
在低温贮藏条件下,维生素E、甘草抗氧化剂处理的荔枝花色苷降解较对照缓慢,能显著抑制PPO、POD酶活性,延缓SOD酶活性下降,从而延缓荔枝果实的衰老。
参考来源 - 食品添加剂对荔枝采后病原菌的抑菌活性及其保鲜效果·2,447,543篇论文数据，部分数据来源于NoteExpress
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