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Updated: Jun 21, 2025

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甲基斯酸盐促进水果成熟,颜色发育,并改善"约霍"和"吉罗"的抗氧化质量

Mahmood Ul Hasan1, Zora Singh1, Hafiz Muhammad Shoaib Shah1

  • 1School of Science, Edith Cowan University, 270 Joondalup Drive, Joondalup 6027, Western Australia, Australia.

Food chemistry
|July 11, 2024
PubMed
概括

收获前的甲基莉酸盐 (MJ) 应用显著改善了桃水果的颜色和生物活性化合物. 6mM MJ处理增强了可溶性固体和抗氧化活性,使其对水果质量有益.

关键词:
胡卜素是一种胡卜素.叶绿素降解降解的过程颜色改进可以改善颜色.果实成熟的时间甲基斯蒙酸的使用方法帕西蒙 (Persimmon) 是一种非常重要的植物.

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