摘要
以“大久保”和“绿化9”桃果实为试材,研究了在10℃±2℃和2℃±2℃贮藏条件下,不同浓度的乙醇蒸汽处理(1mL/kg、2mL/kg、4mL/kg)对桃果实POD、PPO活性的影响。结果表明“,大久保”用4mL/kg浓度的乙醇在10℃±2℃下处理3d,“绿化9”用4mL/kg浓度的乙醇在2℃±2℃下处理5d,有效提高了桃果实POD的活性,加强了机体的抗氧化系统,保持膜的完整性,减少冷害发生,同时抑制了果实PPO活性,减少果实褐变和腐烂病的发生,延长了贮藏期。
＂Dajiubao＂ and ＂Lvhua9＂ Peach were treated with ethanol at the concentration of 1 ml./kg, 2 ml./kg, 4 ml./kg and were storaged at 10 ℃ ± 2 ℃ and 2 ℃ ± 2 ℃. The Peroxidase（POD） and polyphenol（PPO） activity of fruit were studied. The result showed as following： ＂Dajiubao＂ peach was 4 mL/kg fruit of ethanol for 3 d at 10 ℃ ± 2 ℃, and that of ＂Lvhua9＂ peach was 4 mL/kg fruit of ethanol for 5 d at 2 ℃ ± 2 ℃ ethanol application. POD was increased, improved the membrane fluidity, reduced the incidence of chilling injury. Ethanol application had resisted the activity PPO, reduced the incidence of fruit decay and brown, prolonged storage period.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期185-187,共3页
Food Research and Development
