摘要
比较了 0 ,4℃和 CO2 >4 0 m L/L,CO2 <4 0 m L/L 组合贮藏条件对富士苹果果肉褐变的影响 ,并以普通冷藏为对照 ,探讨了富士苹果果肉褐变的生化特性。结果表明 ,CO2 >4 0 m L/L 容易导致果肉褐变 ,果肉褐变后多酚氧化酶 (PPO)活性、丙二醛 (MDA)含量和相对电导率均呈上升趋势 ,超氧化物歧化酶 (SOD)
The influence of composed temperature and gas,such as 0 ℃,CO 2>40 mL/L;0 ℃,CO 2<40 mL/L;4 ℃,CO 2>40 mL/L and 4 ℃,CO 2<40 mL/L,on flesh browning was compared with only 0 and 4 ℃ storage as matching test,and the biochemical characteristics of 'Fuji' flesh browning were studied.The results indicated that when carbon dioxide is higher than 40 mL/L,the flesh browning will occur,PPO activitity,MDA content and relative conductivity will be increased notably and SOD activity,tannin content will be decreased sharply.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2002年第z1期61-64,共4页
Journal of Northwest A&F University(Natural Science Edition)
基金
杨陵农业高新技术产业示范区专项基金 (99KG18)
关键词
富士苹果
果肉褐变
酶活性
Fuji' apple
flesh browning
enzyme activity
