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新鲜蔬菜的含水量可达65～96%,但在采后贮藏和运输中会逐渐失水萎蔫,使产品重量不断减少,直接造成经济损失。此外,失水还会引起产品失鲜,一般当蔬菜失水5%时就会出现萎蔫和皱缩,有些虽然没有达到萎蔫程度,但是失水已影响到其口感、脆度、颜色和风味。萎蔫会引起蔬菜代谢失调,使水解酶活性升高,如风干的甘薯变甜,就是因为脱水引起淀粉水解为糖的缘故。果菜类蔬菜严重脱水时,细胞液浓度增高,有些离子如氨离子和氢离子浓度过高,引起细胞中毒,甚至
Fresh vegetables have a moisture content of 65-96%, but will gradually lose water and wilting during post-harvest storage and transportation, resulting in a continuous decrease in product weight and a direct economic loss. In addition, dehydration can cause loss of freshness. Generally, wilting and shrinkage occur when vegetables lose 5% water, while some do not reach the level of wilting. However, water loss has affected their taste, crispness, color and flavor. Wilting can cause metabolic disorders in vegetables, so that the activity of hydrolases increased, such as dried sweet potato sweetened, because starch dehydration caused by the hydrolysis of sugar’s sake. Serious dehydration of vegetables and vegetables, the cell concentration increased, some ions such as ammonia and hydrogen ion concentrations too high, causing cell poisoning, or even