摘要
本文对桃子在不同温度的软化现象从果胶组成及果胶分解酶活性的变化进行研究,找出了在高温时抑制软化的最佳温度。
This article deals with the bletting phenomeonon of the peach at different tempera- tures from the pectin type and the change in pectinestrase.The best temperature of bletting restraint at high temperatures has been found at last.
