黑色素通过延迟水果软化和减少减肥,延长了收获后的保质期

Liyu Shi1, Mengze Cao2, Xiaotian Lu1

  • 1Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, China.

概括

黑素的应用通过减少减肥和水果软化来保持收获后的质量. 这种激素通过调节细胞壁的完整性和促进口腔关闭来增强坚固性和延长保质期.

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