摘要
文研究了不同褐变抑制剂对鲜切苹果PPO活性、褐变度、感官品质的影响。试验结果表明:单一的1.5%L-半胱氨酸、1.0%D-异VC钠、1.0%谷胱甘肽处理均能较好地抑制鲜切苹果褐变。采用0.10%D-异VC钠+0.12%谷胱甘肽+0.13%L-半胱氨酸,浸泡2min的复合处理,可使鲜切苹果的PPO活性、褐变度、感官品质在14d内保持较优水平。
The effects of different inhibitors on PPO activity, browning degree and quality of appearance of fresh-cut apples were studied. The results showed that the effects of 1.5% Cys, 1.0% sodium D-isoascorbate, and 1.0% GSH on browning inhibition of fresh-cut apples during storage period are optimum among the single browning inhibitors. The optimum combination treatment is 0.10% sodium D-isoascorbate＋0.12% GSH＋0.13% Cys, and the optimum time for the fresh-cut apple slices dipping in the solution is 2min, which can keep the PPO activity, the browning degree and the quality of appearance in super level within 14d.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期254-258,共5页
Food Science
关键词
鲜切苹果
品质
保持
PPO
fresh-cut apples
quality
preservation
PPO（polyphenol oxidase）
