摘要
采用40、45、50℃三种不同温度热处理梨果实,然后进行切分,研究其在10℃贮藏过程中的生理生化变化。热处理明显抑制鲜切梨果实PPO、POD活性,降低呼吸强度和乙烯生成量,保持鲜切梨果实的颜色、硬度和较高的CAT活性,延缓其生理生化变化,保持鲜切梨果实的品质,延长其货架期。
The effective of 40, 45, 50℃ heat-shock in inhibiting physio-biochemical changes of fresh-cut pear that were stored at 10℃, were studied. The result indicated, heat treatment obviously inhibited PPO,POD activities, decreased respiration rate and ethylene production, remained color and firmness at a high level and high CAT activity. It suggested that the heat treatment could slow the physio-biochemical metabolism and extend the self- life of fresh-cut Dear.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期261-263,267,共4页
Science and Technology of Food Industry
关键词
鲜切
梨
热处理
生理生化
fresh-cut
pear
heat treatment
physio-biochemical
