摘要
为探索低温贮藏对黄藤笋采后保鲜的效果及适宜的贮藏温度,研究了3、7、11、25℃4种不同温度处理下,黄藤笋过氧化物酶(POD)、多酚氧化酶(PPO)、过氧化氢酶(CAT)活性的变化。结果显示:低温能明显抑制POD和PPO活性,维持CAT活性,具有延缓黄藤笋采后褐变及衰老进程的作用,是一种有效的贮藏保鲜方法。但在3℃和7℃条件下,黄藤笋易发生冷害,因此11℃为黄藤笋较佳的贮藏温度。
Four storage temperatures 3℃ , 7 ℃ , 11 ℃ and 25 ℃ were used to study the effects of low storage temperatures on peroxidase （ POD）, polyphenol oxidase （ PPO）, Catalase （CAT） activity of Daemonorops margaritae shoots in order to explore the optimum storage method. The results showed that the low temperature can inhibit the POD and PPO activity significantly and maintain the CAT activity, which means the low temperature can delay the browning and senescence of Daemonorops margaritae shoots after the harvest. As a result of the observation low temperature could be a useful method of fresh-keeping. During the storage chilling damage were found at 3℃ and 7 ℃ , leaving 11 ℃ as the optimum storage temperature.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第9期198-200,共3页
Food and Fermentation Industries
基金
林业科技支撑计划专题项目(2006BAD19B0903)
中国林业科学研究院热带林业研究所基本科研业务费专项资金项目(2007-27)
广州市林业局资助项目"笋用棕榈藤高效培育技术试验与示范"部分内容
