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水果中含有大量的水分,在贮藏过程中会不断地蒸发,使组织内部的含水量逐渐减少。这不仅使水果外观呈现萎缩状态,影响鲜嫩的品质,而且是水果贮藏中重量损耗的主要原因。随着水分的蒸发,水果组织内水解酶的活性会大大增强,体内积累的比较复杂的有机物质被加快水解为简单的物质,加大了呼吸作用的消耗。如果任凭这种情况发展下去,水果体内的有机物质就会大量损耗,从而引起风味品质的变化,以致完全丧失食用价值。
Fruit contains a lot of water, in the storage process will continue to evaporate, the water content within the organization gradually reduced. This not only makes the appearance of fruit appear shrinking state, affecting the fresh quality, but also the main reason for weight loss in fruit storage. With the evaporation of water, the activity of hydrolytic enzymes in the fruit tissue will be greatly enhanced. The more complex organic substances accumulated in the body are accelerated to be hydrolyzed into simple substances, which increases the consumption of respiration. If this situation is left unchecked, the organic matter in the fruit body will be greatly depleted, causing a change in the quality of the flavor, resulting in total loss of food value.