The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO in juice decreased step by step with the increasing of heating temperature and pressure holding time.
随着保压时间延长和温度升高，梨汁中PPO相对活性逐渐降低。
The activity of PPO in the juice decreased gradually with the rise of heating temperature and the extension of pressure holding time.
随着保压时间的延长和温度的升高，桃汁中多酚氧化酶相对活性逐渐降低。
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