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Updated: Jan 9, 2026

Isolation and Biophysical Study of Fruit Cuticles
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Isolation and Biophysical Study of Fruit Cuticles

Published on: March 30, 2012

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核心的结构调节和新鲜度指示-粉基纤维膜的保持功能及其在新鲜切割的果中的应用

Yao Ma1, Yahua Xiao1, Yuxi Lang2

  • 1College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

Food research international (Ottawa, Ont.)
|December 8, 2025
PubMed
概括

这项研究开发了一种新型的纤维膜,使用蓝抗素 (BA) 和1-甲基cyclopropene (1-MCP) 来表示和保持新鲜切割的水果的新鲜度. 创新的膜将果的保质期延长了66%,减少了腐烂并提高了食品安全.

关键词:
1-MCP是指一个多重的CPT.乙化粉是一种粉.安托氨酸是一种安托氨酸.同轴电旋转器的电旋转方式核心-外结构 核心-外结构新鲜切割的水果的保存方法

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