摘要
以新鲜山药为试验材料,对不同品种的山药在贮藏过程中的生理生化特性进行了研究。结果表明:贮藏过程中各种山药褐变程度变大;切割后出现2个呼吸高峰;多酚氧化酶出现先上升后下降的趋势,过氧化物酶是逐渐上升的趋势,苯丙氨酸解氨酶呈现上升趋势,其中毛山药和牛腿山药上升趋势比较明显.综合考虑,毛山药适合鲜切贮存。
Biochemistry and physiology of various post-harvest yams were investigated. The results showed that during storage, the degree of browning had a tendency to increase; two respiratory peaks appear after fresh-cut; Polyphenol oxidase activity of the yams increased and then decreased during storage; Peroxidase and Phenylalanine ammonia-lyase of Mao yam and Niu-tui increased obviously. Taking all factors into account, Mao yam was the best for fresh-cut storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第8期72-74,共3页
Food and Fermentation Industries
关键词
山药
鲜切
生理生化
yams, fresh cut, physiological
