该方法能够明显提高南瓜黄色素的稳定性，防止鲜切南瓜切口褪黄发白，同时降低乙烯释放量。
The treatment enhance the stability of pumpkin yellow pigment, inhibit the whitening on the cut surface of pumpkin and reduce ethylene production.
该方法能够明显提高南瓜黄色素的稳定性，防止鲜切南瓜切口褪黄发白，同时降低乙烯释放量。
The treatment enhance the stability of pumpkin yellow pigment, inhibit the whitening on the cut surface of pumpkin and reduce ethylene production.
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