食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
22期
128-131
,共4页
蒲菜%多酚氧化酶%加工%保鲜技术
蒲菜%多酚氧化酶%加工%保鮮技術
포채%다분양화매%가공%보선기술
Typha latifolia%polyphenol oxidase%processing%storage
本文归纳总结了蒲菜采后呼吸作用、多酚氧化酶（PPO）活性和纤维化进程，温度、气调、涂膜、化学保鲜技术在蒲菜保鲜中的应用效果以及蒲菜产品加工技术研究成果，并对比分析了各种保鲜技术的特点，展望了蒲菜保鲜和加工技术发展趋势。
本文歸納總結瞭蒲菜採後呼吸作用、多酚氧化酶（PPO）活性和纖維化進程，溫度、氣調、塗膜、化學保鮮技術在蒲菜保鮮中的應用效果以及蒲菜產品加工技術研究成果，併對比分析瞭各種保鮮技術的特點，展望瞭蒲菜保鮮和加工技術髮展趨勢。
본문귀납총결료포채채후호흡작용、다분양화매（PPO）활성화섬유화진정，온도、기조、도막、화학보선기술재포채보선중적응용효과이급포채산품가공기술연구성과，병대비분석료각충보선기술적특점，전망료포채보선화가공기술발전추세。
The respiration,PPO activity and the fibrin course of Typha latifolia after picking,the preservation technique effect on living Typha latifolia including temperature,controlled atmosphere,coating and chemical reagent,as well as the research results of product processing technology of Typha latifolia were summarized in this article.Then the characteristic of a variety of different preservation technique was contrastd and analyzed ,the development trend about preservation and processing technique of Typha latifolia has been looked forward to.
