It is suggested that calcium in-creases the protection of membrane, inhibits the lipid peroxidation of apple fruit, and, therefore, delays fruit ripening and senescence.
本文认为钙增强了膜的保护作用，抑制果实膜脂过氧化作用，因而延缓果实后熟衰老。
It is suggested that calcium in-creases the protection of membrane, inhibits the lipid peroxidation of apple fruit, and, therefore, delays fruit ripening and senescence.
本文认为钙增强了膜的保护作用，抑制果实膜脂过氧化作用，因而延缓果实后熟衰老。
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