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Updated: Jan 12, 2026

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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欧姆加热对酶失活模式,番茄汁质量和储存期间微生物多样性的影响

Bo Zou1,2, Aitong Li2, Xiao Chang Liu1

  • 1State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.

Journal of food science
|November 8, 2025
PubMed
概括

欧米加热 (OH) 有效地使番茄汁中的pectin甲基化酶 (PME) 和多聚甲基化酶 (PG) 失活. 这一过程影响了微生物的多样性和质量,为工业应用提供了减少腐烂微生物的基础.

关键词:
酶活性的酶活动.微生物多样性的微生物多样性欧姆式加热器加热器质量质量质量质量质量质量.番茄果汁 番茄果汁 番茄果汁

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