一种化学法酶失活水果保鲜法，采用可食用的酸、碱、盐或蛋白水解酶改变水果中的酶活性，使之降低到水果保持为活果的酶活性临界点。几种保鲜措施可单独或复合使用，复合使用多种措施可增加处理的力度，缩短处理的时间。化学法酶失活水果保鲜法... A chemical enzyme inactivation method of preservation of fruits, the use of edible acid, alkali, salt or protease to change the activity of the enzyme in the fruit, so that the fruit is maintained at a critical point for the activity of the fruit. Several preservation measures can be used alone or in combination, using a variety of complex measures to increase the intensity of treatment, shorten the processing time. Chemical enzymatic inactivation of fruit preservation method ...