摘要
目的:研究温度对鲜切苹果贮藏期间生理变化的影响;方法:对鲜切苹果在5,10℃2个贮藏温度下由伤害引起的生理生化变化进行试验,测定参数主要包括颜色,硬度,呼吸强度,乙烯释放量,总酚含量以及多酚氧化酶、过氧化物酶、苯丙氨酸解氨酶等活性的变化;结果:切割引起的伤害会导致一系列不利的变化,包括褐变、质地的软化、呼吸强度和乙烯生成量的上升,总酚含量和褐变相关酶活性的增加等,与10℃的贮藏条件相比,5℃贮藏能明显抑制这些变化;结论:相对低的贮藏温度对鲜切苹果品质的保持有显著的作用。
Objective and Method：The effect of storage temperature on the physic-biochemical changes in color, hardness, respiration rate, ethylene production, polyphenol oxidase （PPO） activity, peroxidase （POD） activity and phenylalanine ammonia lyase（PAL） activity of fresh-cut apple was determined at 5 and 10 ℃, respectively; Results：Wounding induced a series of biochemical reactions including enzymatic browning, softening, increasing in respiration rate, ethylene production, total phenolic content and the activity of PAL, PPO and POD. Compare with 10 ℃, 5 ℃ can inhibit the negative changes markedly ;Conclusion：It was important to maintain constant low temperature for keeping better quality of fresh - cut apple.
出处
《食品与机械》
CSCD
北大核心
2008年第1期50-54,共5页
Food and Machinery
基金
国家自然科学基金项目(项目编号:30571302,30671458)
关键词
鲜切苹果
酶促褐变
呼吸
乙烯释放
Fresh-cut apple
Enzymatic browning
Respiration
Ethylene production
