[1]苏艳丽,田永真,杨健,等. 梨果实褐变的研究进展[J].西北林学院学报,2018,33(3):144-152.[doi:10.3969/j.issn.1001-7461.2018.03.22]
 SU Yan-li,TIAN Yong-zhen,YANG Jian,et al. Research Progress of Pear Fruit Browning[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2018,33(3):144-152.[doi:10.3969/j.issn.1001-7461.2018.03.22]
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 梨果实褐变的研究进展()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第33卷
期数:
2018年第3期
页码:
144-152
栏目:
出版日期:
2018-05-31

文章信息/Info

Title:
 Research Progress of Pear Fruit Browning
文章编号:
1001-7461(2018)03-0144-09
作者:
 苏艳丽田永真杨健王龙王苏珂薛华柏李秀根*
 (中国农业科学院 郑州果树研究所,河南 郑州 450009)
Author(s):
 SU Yan-liTIAN Yong-zhenYANG JianWANG LongWANG Su-keXUE Hua-baiLI Xiu-gen*
 (Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural science,Zhengzhou,Henan 450009,China)
关键词:
 果实褐变
Keywords:
 pear fruit browning
分类号:
S661.2
DOI:
10.3969/j.issn.1001-7461.2018.03.22
文献标志码:
A
摘要:
 褐变是园艺产品中普遍存在的问题,是果实品质劣变最明显的特征之一,梨的果实和果汁极易发生褐变,在很大程度上影响了梨果实的商品价值。综合论述了梨果实褐变的生理机理及抑制方法,阐述了果实褐变的分子机理,对梨果实褐变进一步的研究方向提出了展望。
Abstract:
 As a common problem in horticultural products,browning was one of the most obvious characteristics of fruit quality deterioration.The fruit and juice of pear were easily browning which affected the commodity value in a large degree.This paper summarized the physiological mechanism and the inhibition methods of pear fruit browning,and the molecular mechanism of fruit browning was briefly described.Further research direction on browning of pear fruit was pointed out.

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备注/Memo

备注/Memo:
 收稿日期:2017-04-24修回日期:2018-01-25
基金项目:中国农业科学院科技创新工程(CAAS-ASTIP);中央级科研院所基本科研业务费专项(1610192017505);国家梨产业技术体系建设专项(CARS-29-01A);河南省科技攻关项目 (172102110244) ;国家科技支撑计划项目(2013BAD02B00)。
作者简介:苏艳丽,女,硕士,助理研究员,研究方向:梨新品种选育及配套栽培技术。E-mail:suyanli@caas.cn
*通信作者:李秀根,男,研究员,研究方向: 梨新品种选育及配套栽培技术。E-mail:lixiugen@caas.cn
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