摘要
以不同采收期的"大久保"桃为试材,分别研究其在冷藏期和货架期的酚类物质含量和多酚氧化酶(PPO)、过氧化物酶(POD)活性的变化,探讨其对果实褐变的影响。结果表明:采收期越早,酚类物质含量和多酚氧化酶、过氧化物酶活性越高,果肉褐变越严重,适时延迟采收可以有效减轻果肉褐变。八成熟(7月22日采摘于河北辛集市)桃果肉褐变程度最低。
To explore the effect of harvesting time on browning of ‘Okubo’ peach pulp,the changes in total content of phenolic compounds and activities of polyphenol oxidase（PPO） and peroxidase（POD） in ‘Okubo’ peaches collected at different harvesting times were examined during storage at 0 ℃ or 25 ℃.‘Okubo’ peaches harvested earlier exhibited higher total content of phenolic compounds and PPO and POD activities and more severe browning.This indicates that an appropriate delay of harvesting time attenuates the browning of ‘Okubo’ peach pulp.The lowest degree of browning was observed in ‘Okubo’ peach pulp with 80% degree of maturity（harvested on July 22 in Xinji City,Hebei Province）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期260-263,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2006BAD22B01-06)
