热处理对采后甜瓜多酚氧化酶和果胶酶活性的影响

Effect of Heat-Treatment on the PE and PPO of Post-harvest Muskmelon

试验以金皇后甜瓜为试材研究了热水处理对其组织中果胶酶和多酚氧化酶活性的影响。分别采用40、50和60℃的热水对甜瓜进行23、和4 min浸渍处理,通过定期对处理后贮藏甜瓜酶活性的测定及统计分析来说明热水处理对果胶酶和多酚氧化酶的的作用。结果表明,处理的水温为50℃、时间3 min可有效抑制果胶酶的活性和多酚氧化酶的活性,减缓甜瓜果胶物质的降解、防止甜瓜的腐烂变质,延长其货架期。

＂Golden- Queen＂ muskmelon was used to study the effect of hot water trealments on the ability of PE and PPO. Muskmelon was treated with hot water for 2 min, 3 min, 4 min at the temperature 40℃ and 50℃ and 60℃ respectively. The results showed that the treatment with the temperature 50℃ for 3 nfin may restrain the activity of PE and PPO, but may retard degradation of pectic substance, prevent muskmelon from rotting and prolong the shelf life of muskmeoln.