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【答案】应助回帖
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sltmac(金币+2): 2012-03-09 09:27:43
xfch0553: 金币+10, 翻译EPI+1, 虽然晚了，但还是要谢谢你 2012-03-19 22:48:34
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Fruits and Vegetables are one of our important daily non-staple food. Functional degradation of pigment caused by improper process or storage will directly influence the nutrition, quality and value. In summary, the study aims at maintaining the quality and reducing the loss of fruits and vegetables through the research of typical degradative mechanisms of pigment and its conditioning. The project studies the pigment degradative mechanisms of typical fruits and vegetables such as plum, cabbage, blackberry, kiwi, asparagus, carrot and sweet corn through the influence of internal environment (pigment, pigment interaction, organization structure and microbial metabolism) and external environment(fresh-cut and ultrasonic cleaning, microwave vacuum drying, processing conditions of fruit wine brewing and various conditions of storage) which is in a mixed way of biochemistry, analytical chemistry and microbiology of both cell and molecule level. Then through the study of variation of oxidation resistance, immune enhance activity and anti-tumor activity of typical pigment in processing and storage and adopting appropriate processing and storage we can finally achieve protection color and functional regulation of fruits and vegetables. The research will provide rationale and technical support for fruits and vegetable processing and storage, |
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