影响百合色泽变化因素的研究

Studies on Factors Affecting Color Change of Lily

百合在采后贮藏过程中会发生明显的褐变和紫红色变。根据影响果蔬色泽变化的主要因素:酶褐变、非酶褐变和色素变化,研究了百合采后贮藏过程中褐变度、还原糖、蛋白质、酸度以及多酚氧化酶(PPO)、过氧化物酶(POD)活性等参数的变化规律及与百合色变的影响关系。研究结果表明:PPO和POD参与了百合酶促褐变过程并起着重要的作用;还原糖和蛋白质发生羰氨反应可能是引起百合的非酶褐变的原因;百合的紫红色变可能是由于无色花色素氧化转变成呈色花色素引起的。

The color of lily became browning and violet-redding during its storage time. According to the enzymic browning non-enzymic browning and pigment change are the major factors affecting color change of fruit and vegetable the variable regulation of browning degree reducing sugar protein acidity and PPO?POD activity and their influence on color change of lily during storage time of lily were studied. The results showed that PPO and POD were mainly related to enzymic browning of lily the reaction of reducing sugar and protein probably brought non-enzymic browning of lily leucoanthocyanidin oxidatively changing to anthocyanidin may be the causes of the violet-red change of lily.